Tofu with shrimp caviar
2 servings
20 minutes
Tofu with shrimp roe is a refined dish of Chinese cuisine that embodies the harmony of flavors and textures. The tender tofu, with a crispy crust after frying, absorbs a spicy sauce rich in saffron, soy sauce, and chicken broth aromas. Onion oil infused with spices adds depth and character to the dish. Shrimp roe provides a piquant accent that enhances the seafood freshness. This dish is not only exquisite but also versatile—perfect for a festive dinner or gourmet experimentation. Dried shrimp add delicate crunchiness, while shrimp shells and lime leaves in oil reveal subtle nuances of aroma. The recipe's origins lie in traditional Cantonese cuisine, where special attention is paid to flavor balance and presentation aesthetics.
1
Make onion oil: melt butter, add finely chopped green onions, 2 shallots, garlic, chili, Sichuan pepper and a star anise. Bring to a boil, remove from heat, let steep for 1.5 hours, then strain.
- Butter: 180 g
- Spring onion: 5 stem
- Shallot: 4 heads
- Garlic: 2 cloves
- Chili pepper: 2 pieces
- Sichuan pepper: 3 g
- Star anise: 1 piece
2
Chop ginger and shallots into small cubes. Sauté ginger and shallots in a wok with one-third of the onion oil, add sugar and Chinese rice wine, and simmer a bit. In the remaining onion oil, add shrimp shells and lime leaves, bring to a boil again and let it sit.
- Ginger: 30 g
- Shallot: 4 heads
- Sugar: 2 g
- Rice wine: 25 ml
- Prawn (shrimp) shells: 100 g
- Kaffir lime leaves: 5 piece
3
Pour chicken broth, soy sauce, and saffron into the sauce. Add a little starch for thickness. Finally, add shrimp roe.
- Chicken broth: 200 ml
- Korean soy sauce (guk-ganjang): 5 ml
- Saffron: pinch
- Starch: 120 g
- Shrimp roe: 50 g
4
Cut the tofu into cubes, coat in starch, then in egg. Fry in hot oil. Then combine the fried tofu with the sauce and strained shrimp oil. When serving, sprinkle with dried shrimp.
- Soft (silken) tofu: 150 g
- Starch: 120 g
- Chicken egg: 1 piece
- Dried shrimp: 1 tablespoon
