9 oz fresh shrimps
5 oz tomatoes
5 oz bean curd
3 1/2 tbsp rice wine
Salt 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 corn starch dissolved in 2 1/2 tbsp water
2 tsp sesame oil
1/4 tsp MSG

Bean Curd With Fresh Shrimps

1. Cut the bean curd into 1/2 inch cubes. Remove the shrimp’s heads. Shell, de vein and wash the shrimps. Drain and mix with 5 tsp of the rice wine, 1/4 tsp of the MSG, and 1/2 tsp of the salt. Let stand.
2. Dip the tomatoes in boiling water for 30 seconds. Peel, seed and dice them. Dice the bean curd and place in a pot of cold water. Bring to boil, remove the bean curd immediately, and drain.
3. Heat wok and add oil, the stock, the remaining salt and rice wine, the scallions, ginger, bean curd and shrimps. Bring to a boil.
4. Add the tomatoes and 1/4 tsp MSG. Add the corn starch-water mixture and cook, stirring gently. When the sauce returns to a boil, sprinkle with the sesame oil, remove, and serve.