||Wrap the tofu in kitchen paper towels and place an even weight on top to remove any excess water.
||De-vein the shelled prawns and cut into 2-3 equal size parts.
||Cut the lotus root into quarter slices and soak in rice vinegar water.
||Finely chop the spring onion, ginger and garlic.
||Cut the tofu 1 in half across the length and then again to half the thickness. Lightly salt and pepper and then sprinkle with flour.
||Heat 1 tablespoon of salad oil in a frying pan, place the tofu 5 in the pan and fry until brown on both sides.
||Mix the ingredients in gAh together.
||Heat 1 tablespoon of salad oil in a frying pan, fry the finely chopped spring onion, ginger and garlic 4 until the aroma rises, add the lotus root 3, then add the shelled prawn 2 and fry together. Add the ingredients in gAh 7, bring to the boil and then add the starch with water to thicken. Add sesame oil.
||Arrange the tofu on a plate, cover with the sauce 8, and garnish with coriander.