Shrimp, Tofu & Egg Casserole

3.0 4 ratings

Prep. 10 min

Total 25 min

4 portions

Ingredients

prawn, raw, peeled
150 g
sugar
¼ tsp
rice wine
1 tsp
sesame oil
¼ tsp
spring onions
2 stalks
garlic clove
1
cooking oil
15 g
chicken stock
200 g
salt
¼ tsp
tofu Japanese-type, cut in cubes
300 g
tapioca starch
1 tsp
water
2 tbsp
eggs
3
ground white pepper
1 pinch
sesame oil

Difficulty

easy

Nutrition per 1 portion

Sodium 304.2 mg

Protein 19.1 g

Calories 798.9 kJ / 190.9 kcal

Fat 11.5 g

Fibre 0.2 g

Saturated Fat 2 g

Carbohydrates 2.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Open Cooking 32 Recipes
International

You might also like...

Pajeon (Savoury Seafood Pancake)

45 min

Adobong Puti (White Adobo)

1 h

Browned Beef Cubes (Medium)

15 min

Stir-fried Prawns with Spring Onions

20 min

Lemongrass Tempeh

1 h 15 min

Squid with Ginger and Soy

40 min

Black Sesame Glutinous Rice Dumplings

30 min

Turmeric Chicken

50 min

Clams marinières

30 min

Ginger Garlic Paste

10 min

Stir-Fried Vegetables (TM5 Metric)

10 min

Idli

15 h 40 min