Bean Curd With Fresh Shrimps

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Bean Curd With Fresh Shrimps to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Bean Curd With Fresh Shrimps, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Ingredients:
• 9 oz (250 g) fresh shrimps
• 5 oz (150 g) tomatoes
• 5 oz (150 g) bean curd
• 3 1/2 tbsp rice wine
• 1 tsp salt, or to taste
• 3 1/2 tbsp vegetable oil
• 10 1/2 oz (300 ml) high stock
• 1/2 tsp scallions, chopped
• 1/2 tsp fresh ginger, chopped
• 2 1/2 tbsp cornstarch dissolved in 2 1/2 tbsp water
• 2 tsp sesame oil
• 1/4 tsp MSG

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Directions: Cut the bean curd into 1/2 inch (1 cm) cubes

Step 2: Technique & Execution

Remove the shrimps' heads

Step 3: Technique & Execution

Shell, devein and wash the shrimps

Step 4: Technique & Execution

Drain and mix with 5 tsp of the rice wine, 1/4 tsp of the MSG, and 1/2 tsp of the salt

Step 5: Technique & Execution

Dip the tomatoes in boiling water for 30 seconds

Step 6: Technique & Execution

Peel, seed and dice them