Seafood Qiongshan Tofu 海鮮瓊山豆腐
I used seafood for the topping but you can use anything you want. Some ideas for you could be minced pork or beef, cubed chicken, Chinese sausage, crab, squid, corn, straw mushrooms, peas, gai lan, you choy, black fungus, okra, or asparagus.You may want to put Mapo tofu meat sauce on top.I used broth to make the dish tastier, but water can be substituted.The ratio for the egg white pudding or the “tofu” part is: 2 parts egg whites, 1 part broth and 1 part milk. In other words, 1 cup egg whites, ½ cup broth and ½ cup milk
Approximate cost (CAD) $10
Ingredients
- 125 g Prawns (or shrimp)
- 125 g Scallops
- 2 Dried scallops
- 200 g Fuzzy melon aka mo gua, mao gua, hairy gourd, Chinese zucchini
- 50 g Shiitake mushrooms
- 1 ¼ c Broth (or water)
- ½ tsp Salt
- 1 tsp Light soy sauce
- 1 tbsp Cornstarch
- 1 tbsp Shaoxing wine
- 1 tbsp Abalone sauce (or oyster sauce)
- 1 tbsp Oil
- 1 stalk Green onions , chopped (for garnish)
Ingredients for egg white pudding:
- 1 c Egg whites (approx. 7 large eggs)
- ½ c Clear broth (or water)
- ½ c Milk
- ½ tsp Salt
- 1 tsp Cornstarch
Instructions
- Soak dried scallops for 2 hours and pull them apart into shreds. Keep the soaking water
Use only enough water to cover the scallops and a little bit more. Too much water will dilute the soaking water - Prepare and devein prawns and scallops
Alternatively, you may use any protein that amounts to approx. 250 g 
- Dice or slice the prawns and scallops to your desired size and shape
I usually dice everything but I had these big prawns that I thought dicing would be a waste so I just halved them - Dry the prawns and scallops in a colander or with some paper towels. Set aside
- Dice the fuzzy melon and shiitake mushrooms
- Combine 1 tsp cornstarch, ½ tsp salt in ½ c clear broth. Mix well
- Add the broth mixture to 1 c egg whites and ½ c milk. Mix until egg whites are fully mixed with the broth and milk. Use hand blender or immersion blender for best results
- Pour the mixture through a sieve and into a steaming dish to remove any unmixed particles for better texture
- Make a cover for the egg whites by using a piece of aluminum foil that is slightly larger than the steaming dish. Make a fold vertically and horizontally in the middle to give the foil stability.
- Place in steamer when the water starts to boil, lower heat to low and steam with aluminum foil cover for 20 minutes. Note: give the egg whites a final stir before steaming so that the corn starch that has sunk to the bottom of the dish can get mixed again.
Cooking time will differ with the depth and size of your steaming dish. I used a pie plate that is 24 cm or 9.5” diameter and 3.5 cm or 1.5” deep. Leave room for the sauce that goes on top 
- Pour the soaking water into a measuring cup then add broth to get a total 1 ¼ c. Add 1 tbsp cornstarch to it and mix well
- Heat your wok or pan to high or medium-high heat. Add 1 tbsp oil
- Fry the prawns and scallops until lightly toasted. Will take approx. 2-3 minutes
- Add 1 tsp light soy sauce and 1 tbsp Shaoxing wine. Stir-fry for 10 seconds and remove the scallops and prawns
In the photo, it shows quite a bit of liquid in the wok. It’s more liquid than I would’ve like. I didn’t blot them dry with a paper towel. However, for this dish, it’s not a big deal since we will be making it saucy 
- Add the dried scallop shreds, shiitake mushrooms and fuzzy melon into the wok. Stir-fry for 1 minute
- Give the broth mixture a mix and pour it into the wok
- Add ½ tsp salt and 1 tbsp abalone sauce. Stir until everything is mixed well. Bring to a boil
- Turn heat down to low and cover. Let cook for 10-15 minutes until the fuzzy melon is soft and ready to eat
- Add the prawns and scallops when the egg whites are done to prevent overcooking
- Once 20 minutes are up, check if egg whites are done. Use a toothpick to check the centre. It’s done when the egg whites have solidified
- Remove the egg white dish from the steamer
- Add the prawns and scallops into the wok. Turn the heat to high and stir-fry and mix until the sauce is bubbling
- Pour the sauce onto the egg whites gently
- Garnish with chopped green onions
- Serve
Nutrition
Calories: 174kcalCarbohydrates: 11gProtein: 19gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 64mgSodium: 1564mgPotassium: 352mgFiber: 1gSugar: 4gVitamin A: 299IUVitamin C: 1mgCalcium: 79mgIron: 1mg
Tried this recipe?Let us know how it was!