Shrimp, Tofu & Egg Casserole

3.0 4 ratings

Prep. 10min

Total 25min

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...

Indonesian Vegetable Stew in Coconut Milk

40min

Adobong Puti (White Adobo)

1 h

Idli

15 h 40min

Ghee Roasted Chicken

1 h 15min

Ginger Garlic Paste

10min

Browned Beef Cubes (Medium)

15min

Tofu Balls

35min

Lemongrass Tempeh

1 h 15min

Squid with Ginger and Soy

40min

Clams marinières

30min

Stir-Fried Vegetables (TM5 Metric)

10min

Pajeon (Savoury Seafood Pancake)

45min