Tofu Hot Pot with Shrimp Paste and Tomatoes

(by courtesy of Department of Dietetics, Queen Mary Hospital)

Ingredients (4servings)

Shrimps  180g

Tomatoes  2whole

Chinese celery  2stalks

Ginger  2slices

Corn kernels  4tbsp

Firm tofu  1pc

Soup stock  1/2cup

Water  1/2cup

Seasonings

Corn starch  1tbsp

Sesame oil  1tsp

Salt  1/2tsp

White pepper  1pinch

Methods:

1. Cut the tofu into pieces and coat them in corn starch. Pan-fry the tofu until golden brown.
2. Cut the tomatoes into chunks and celery into small pieces.
3. Mince the shrimps and mix with the salt, pepper, sesame oil and corn kernels.
4. Heat the oil in a clay pot and toss in the ginger, tomatoes and celery. Pour in the stock and water and bring to a boil. Stir in a spoonful of minced shrimp one at a time. Once the minced shrimp is cooked, add in the tofu.

Nutrient analysis-each serving provides: