About the Recipe
Soy products have been closely associated with reducing cholesterol and the risk of cancer. Indulge in this rich, savoury dish of bean curd and prawns and reap the benefits of soy!
Ingredients
Prawns (shrimps) – 500 g (1 lb 1½ oz), boiled and peeled, leaving tails intact; 200 g (7 oz) shells reserved
Cooking oil – 1 tsp
Firm bean curd – 800 g (1¾ lb), sliced into 5-cm (2-in) cubes
For the Prawn Bisque
Margarine – 1 Tbsp
Garlic – 2 heads, peeled and chopped
Shallots – 20 g (¾ oz), peeled and crushed
Onion – ½, peeled and coarsely sliced
Carrot – ½, coarsely chopped
Celery – ¼ stalk, coarsely chopped
Dried mixed Italian herbs – 1 heaped tsp
Bay leaf – 1
Tomato paste – 2 Tbsp
Plain (all-purpose) flour – 1 Tbsp
Water – 300 ml (10 fl oz / 1½ cups)
Salt – a pinch
Freshly ground black pepper – a pinch
Preparation
Step 1
Prepare prawn bisque. In a stock pot, heat margarine over medium heat. Add garlic and shallots and fry until fragrant, then add prawn shells. Fry shells until dry, then add onion, carrot, celery, herbs and bay leaf and mix well.
Step 2
Add tomato paste and stir to mix well. Reduce heat to low and stir-fry for 4 minutes. Add flour and stir to mix well. Continue to fry mixture for another 5 minutes. Add water, cover and leave to simmer for 1 hour.
Step 3
When bisque is almost ready, prepare bean curd.In a frying pan, heat oil over medium heat. Fry bean curd evenly until golden brown. Do this in separate batches if pan is small. Remove from heat and set aside to cool completely.
Step 4
Remove bisque from heat and strain. Discard ingredients and season with salt and pepper.
Step 5
Arrange prawns on bean curd, then spoon bisque over. Garnish as desired and serve.
Source:
A Cookbook for Diabetics by dietitian and a chef - Magdalin Cheong & Daniel Yeo