| 1. |
Wrap the tofu in kitchen paper towels and place an even weight on top to remove any excess water. |
| 2. |
De-vein the shelled prawns and cut into 2-3 equal size parts. |
| 3. |
Cut the lotus root into quarter slices and soak in rice vinegar water. |
| 4. |
Finely chop the spring onion, ginger and garlic. |
| 5. |
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. |
| 6. |
Heat 1 tablespoon of salad oil in a frying pan, place the tofu 5 in the pan and fry until brown on both sides. |
| 7. |
Mix the ingredients in gAh together.
 |
| 8. |
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. |
| 9. |
Arrange the tofu on a plate, cover with the sauce 8, and garnish with coriander. |
