金汁虾滑芝士豆腐拌时蔬 Prawn Paste & Cheese Tofu with Pumpkin Sauce

业配食谱又来啦！快手又好味，新年必试食谱啊！

EB牌的小叶虾滑和芝士豆腐，不须解冻，可以直接煮或炸，方便使用又好吃！满满虾肉做成的小叶虾滑，沾上蛋液，再裹上一层玉米粉，加入油锅炸至金黄色。皮脆虾肉鲜甜又弹滑，沾上用金瓜做成的金汁，很对味哦！而芝士豆腐，嫩豆腐包含着多多芝士粒，淋上金汁，又靓又好吃。这个新年就买几包试一试吧，可能你也会很喜欢！
👍 EB小叶虾滑 My Daun Prawn Paste - Small Leaf
👍 EB芝士豆腐 Cheese Tofu
👍 各大超市皆有出售
👍 网购(只限Klang Valley)
🛒 https://s.lazada.com.my/s.7wFhY
🛒 https://s.lazada.com.my/s.7wFS8

分量：5-6人份
准备时间：10分钟
煮时：30分钟

材料A:
1包 EB小叶虾滑
适量 鸡蛋液
适量 玉米粉

材料B:
1包 EB芝士豆腐
适量 小棠菜/时蔬 (烫熟）

材料C：
200克 金瓜（去皮切片蒸熟）
300克 鸡汤
1茶匙 盐
1汤匙 玉米粉水（1茶匙玉米粉+1汤匙水拌匀)

EB小叶虾滑/芝士豆腐煮法：
1. EB小叶虾滑沾上蛋液，裹上玉米粉，加入油锅里, 文火炸至金黄色, 沥油出锅
2. 同样的油锅，加入芝士豆腐，炸至金黄色, 沥油出锅

金汁酱煮法：
1. 把金瓜蒸熟，和鸡汤加入搅拌机里，搅拌成糊
2. 把金瓜糊加入锅里，煮滚
3. 加入盐调味
4. 加入玉米粉水，炒匀煮至浓稠
5. 金汁酱出锅待用

组合：
1. 把金汁放入个小碗，炸虾滑摆盆
2. 小棠菜摆盆
3. 芝士豆腐摆盆，淋上金汁酱，即可享用
The EB My Daun Prawn Paste & Cheese Tofu is easy to use - you don't need to defrost it before cooking or frying. It's worth noting that the cheese tofu is cheesy and tender, give it a try!

Portion: 5-6 pax
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients A:
1 pack EB My Daun Prawn Paste
Adequate egg wash
Adequate cornstarch

Ingredients B :
1 pack EB Cheese Tofu
Adequate bok choy

Ingredients C:
200 g pumpkin (peel, cut & steam)
300 g chicken broth
1 tsp salt
1 tbsp cornstarch mixture (1 tsp cornstarch + 1 tbsp water mix well)

EB My Daun Prawn Paste / Cheese Tofu cooking steps:
1. Dress the prawn paste with egg, coat with cornstarch, add into a pot with boiling cooking oil, fry with medium heat until golden brown, drain & set aside
2. Add cheese tofu to the same pot of cooking oil, fry with medium heat until golden brown, drain & set aside

Pumpkin sauce cooking steps:
1. Add pumpkin & chicken broth into blend, blend well
2. Bring the pumpkin mixture to boil
3. Add salt to season
4. Add cornstarch mixture, cook until thickened
5. Retrieve the sauce & set aside

Combination:
1. Add pumpkin sauce to a sauce plate, add prawn paste
2. Add bok choy
3. Add cheese tofu, dress with pumpkin sauce, ready to serve!
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe

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