Wok-fried Prawns with Fermented Tofu (Furu) 腐乳炒蝦碌

Succulent prawns are quickly stir-fried with the unique, pungent flavor of fermented tofu (furu), creating an incredibly aromatic and savory dish. This Cantonese classic is a delightful balance of fresh seafood and bold, earthy notes.

Nutrition (per serving)

Ingredients

• 500g large prawns, shelled and deveined (tail on optional)
• 2 cubes red fermented tofu (furu), mashed
• 1 tbsp fermented tofu brine
• 2 cloves garlic, minced
• 1 slice ginger, minced
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1/2 tsp white pepper
• 2 tbsp cooking oil
• 1 tbsp chopped spring onion (for garnish)

Steps

1. In a small bowl, combine mashed fermented tofu, fermented tofu brine, Shaoxing wine, sugar, and white pepper. Mix well to form a paste.
2. Heat cooking oil in a wok over high heat. Add minced garlic and ginger, stir-fry until fragrant (about 30 seconds).
3. Add prawns to the wok and stir-fry until they start to turn pink (about 1-2 minutes).
4. Pour in the fermented tofu paste mixture. Stir-fry quickly to coat the prawns evenly. Continue to cook for another 1-2 minutes until prawns are fully cooked.
5. Garnish with chopped spring onion and serve hot with steamed rice.

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