Mr and Mrs Choi's 'Prawn and Meat Stuffed Vegetables and Tofu'

Tai Po, Hong Kong

These dishes are incredibly time consuming to make, yet they have the ability to be devoured within minutes due to the wonderfully delicate flavours of the ingrediants, which combine to make an irresistably tasty quartet accompaniment to freshly steamed rice.

The base filling is a mix of raw prawns, minced pork, and preserved white carrot which can then be stuffed into vegetables or tofu. After shallow-frying or steaming, a savoury sauce of soy and oyster sauce is poured ontop and garnished with thinly sliced spring onion. Alternatively, a special egg white sauce is used to top the tofu which is also flavoured with garlic and black bean.  

The type of dish was cooked for the family, when the children were younger. Due to its complexity, it was usually made during gatherings or when friends came to visit. When the children and grandchildren come to visit, this dish is still a definate favourite for all.