Wok-fried Prawns with Fermented Tofu (Furu)腐乳炒蝦碌
Succulent prawns are quickly stir-fried with the unique, pungent flavor of fermented tofu (furu), creating an incredibly aromatic and savory dish. This Cantonese classic is a delightful balance of fresh seafood and bold, earthy notes.
01Ingredients
- 500g large prawns, shelled and deveined (tail on optional)
- 2 cubes red fermented tofu (furu), mashed
- 1 tbsp fermented tofu brine
- 2 cloves garlic, minced
- 1 slice ginger, minced
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1/2 tsp white pepper
- 2 tbsp cooking oil
- 1 tbsp chopped spring onion (for garnish)
Nutrition (per serving)218kcal
- Protein24.5g
- Carbs3.2g
- Fat11.8g
Fiber 0.2 gSodium 628 mg
02Steps
- In a small bowl, combine mashed fermented tofu, fermented tofu brine, Shaoxing wine, sugar, and white pepper. Mix well to form a paste.
- Heat cooking oil in a wok over high heat. Add minced garlic and ginger, stir-fry until fragrant (about 30 seconds).
- Add prawns to the wok and stir-fry until they start to turn pink (about 1-2 minutes).
- Pour in the fermented tofu paste mixture. Stir-fry quickly to coat the prawns evenly. Continue to cook for another 1-2 minutes until prawns are fully cooked.
- Garnish with chopped spring onion and serve hot with steamed rice.
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