Stir in minced ginger and green onion, sea salt, cooking wine, egg white, 1/2 tsp cornstarch, and white pepper. Transfer the shrimp paste into a bowl. Add the shrimp, season with salt and pepper and cook over high heat until pink and curled, about 1 minute per side. Use a paper towel to soak up any tofu juice on the plate. Mix well. Step 1: Add the minced pork meat with shrimp meat then chopping to mix well together. Gently cut the tofu into 2″ x 1.5″ x 0.5″ pieces and place on a plate. Steam in a steamer for 6-8 minutes, or until the shrimp turns a nice pink color. Step 3: Place the tofu into steam plate, then top up with the meat and shrimp paste. Meanwhile, in a medium skillet, heat 1 tablespoon of the oil. Step 2: Clean the tofu and cut into 4 pieces each. Sprinkle cornstarch on the surface of the tofu. Spoon the shrimp paste onto the tofu. Place the dish on the rack; cover and steam until the shrimp mousse turns pink, about 6 minutes. Use a knife and cut open the tofu package. Place a steaming rack in a wok, add water to just below the level of the rack, and bring to a boil. Then add in the seasme oil, light soya sauce, pepper and corn flour with it.

steamed tofu with shrimp paste

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