Beancurd In Hot Plate (Tie Pan Doufu)

Ingredients:

3 egg beancurd
100g prawn meat (buys 200g, remove shells and veins, drain well)
100g mince pork
1 egg
1 stalk spring onion (cut into small pieces)
1 tbsp hot bean paste
2 tsp chopped garlic

Serving sauce:
1 rice bowl water or chicken stock
2 tsp light soya sauce
1 tsp sugar
some pepper powder
some sesame oil

To marinade prawn meat:
¼ tsp sugar }
¼ tsp salt } for 15 min
pepper powder }
1 tsp cornflour }

To marinade mince pork:

1 tsp ginger juice }
1 tsp wine } for 15 min
2 tsp light soy sauce }
pepper powder }

After 15 min, add in:
1 tsp corn flour
some sesame oil

Beaten egg for hot plate:
2 eggs }
1 tsp water } mix well
1 tsp cornflour }
some pepper powder }

Method:
1. Cut each egg beancurd into 6 pieces and drain well.

2. Deep fry egg beancurd few at a time till golden brown, drain well for later use.

3. Heat wok with 1 tbsp oil, fry the garlic and hot bean paste till fragrant, add in mince pork stir evenly, on high heat and sprinkle some wine, follow up the serving sauce, add 2 tsp cornflour + 2 tsp water to thicken the mixture, add in prawn & well fried beancurd till cook.

4. Heat hot plate with 1 tsp oil, pour in beaten egg (covers the whole hot plate & do not stir). Pour the above item on the hot plate, sprinkle some spring onion and serve it hot.