Claypot Tofu with Seafood 

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Ingredients:

• 1/2 carrot peeled and sliced thinly (optional: cut them to flowers)
• 200 ml chicken stock
• 1 tbsp corn flour (corn starch)
• corn starch solution dissolve 1 tbsp cornstarch in 2 tbsp water
• 1 tube (150 grams) egg tofu sliced to 1/2 cm thickness
• 3 cloves garlic sliced thinly
• 3 slices ginger sliced to thin strips
• 50 grams baby corn cut to two or three sections diagonally
• 4 large Hokkaido scallops if using frozen, thaw before use
• 8 medium prawns shells (leaving only tail-end) and veins removed
• 50 grams snow peas pull and discard the “strings”
• 50 grams drained canned straw mushrooms
• vegetable oil for deep-frying
• 1/2 tbsp Chinese wine

Course: lunch,main course,main dish,dinner

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