Steam Stuffed Fish Ball Soya Bean-Curd

Ingredients:
3 rolls beancurd
18 fish ball
30g green peas
½ red carrot
2 stalks spring onion
1 egg
100g prawn meat
2 chopped garlic

Serving sauce:
1 ½ rice bowl chicken stock or water
1 tsp salt
some sesame oil
some pepper powder

Method:
1. Cut each of bean curd roll into 6 section, make a hole in the centre.

2. Place one fish ball onto each bean curb hole and steam for 5 minutes over high heat.

3. Cut red carrot, spring onion into small cube.

4. Remove shell & veins from prawn. Marinade prawn with ¼ tsp salt, ¼ tsp sugar, ¼ tsp corn flour, some pepper powder and ½ tsp sesame oil for 15 minutes.

5. Heat wok with some oil, fry garlic till fragrant, add in carrot, green peas, 1 tbsp wine and serving sauce till boil, add in prawn meat and cornstarch (2 tsp corn flour + 1 tbsp water) to thicken the mixture. Turn to low heat and pour in egg mix well, then pour the mixture on top of the bean curd, sprinkle spring onion.