Vaporera de tofu sedoso y huevas de gamba
6 gambas frescas, peladas y troceadas
6 fresh prawns, peeled and roughly chopped
- 100g broccoli, cut into bite-sized pieces
- 150ml stock or water
A pinch of white pepper
- 1 tbsp Light soy sauce, to serve
- 2 tbsp Crispy chilli oil, to serve
Place the silken tofu in a heatproof bowl. Scatter the prawns and broccoli around the tofu. Pour the egg mixture over the top, leaving about 2cm at the top of the bowl to allow for expansion as it steams.
Carefully lift the bowl out of the steamer. Just before serving, drizzle with light soy sauce and spoon over some crispy chilli oil for that perfect hit of salt and spice.
No bamboo steamer? You can make a ring out of foil to elevate the bowl in the wok, then cover with a tight-fitting lid to trap the steam.
