- 2 tbsp dried shrimp (see note)
- 500 gm fresh bean curd, cut into 2.5cm cubes
- 80 ml (1/3 cup) vegetable oil
- 2 tbsp green onion, white part only, finely chopped
- 1 tsp finely chopped ginger
- 1 garlic clove, finely chopped
- 1 tbsp sweet flour sauce (see note)
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 125 ml (½ cup) chicken stock
- Pinch white sugar
- 1 tsp cornflour mixed with 1 tbsp water
- 1 tbsp Sichuan peppercorn oil (see note)
- ½ cup coarsely chopped coriander leaves
- 1Soak shrimp in 125ml warm water for 10 minutes, drain, coarsely chop and set aside.
- 2Place curd in a heatproof dish in a bamboo steamer over a wok of boiling water. Steam until heated through (4-5 minutes), remove, carefully drain to retain shape and set aside.
- 3Heat oil in a wok over medium heat. Add reserved shrimp, green onion, ginger, garlic and stirfry for 30 seconds, then add sweet flour sauce, soy sauce, Shaoxing wine, stock and sugar. Carefully stir through bean curd, bring to the boil, gently stir in cornflour mixture and simmer until sauce thickens (5-6 minutes). Serve immediately drizzled with Sichuan peppercorn oil and scattered with coriander.
Sichuan peppercorn oil (li hong xian hua jiao you) is available from Asian grocers. Be sure to check it is da hongbao (top grade) peppercorn oil as this gives a divine fragrance that cannot be matched by inferior versions. Dried shrimp is available from Asian grocers. Sweet flour sauce (tian mian jiang), also known as sweet bean paste/sauce, is available from Asian grocers. If unavailable substitute with hoisin sauce.
Drink Suggestion: Young Hunter semillon. Drink suggestion by Max Allen