Egg Bean Curd with Braised Mushrooms and Shrimps

Soak the soybeans in water for at least 6 to 8 hours. Drain.

Add them to a powerful blender and blend them with 1500ml of water until well blended and smooth.

Strain the blended mixture using a cheesecloth.

Pour the mixture into a pot or a saucepan. Add an appropriate amount of sugar to taste. Bring to a boil, stir occasionally, and skim foam.

Line a 3” x 7” rectangular baking pan or aluminum foil tray with aluminum foil to make the egg tofu easier to remove.

Whisk eggs and mix with fine salt and unsweetened soybean milk. Strain the mixture.

Pour into the foil tray or baking pan and cover with aluminum foil. Steam over medium heat for 12 minutes.

Lift up and remove the egg tofu from the foil tray and cut it into pieces.

In a wok, heat a little oil over medium-low heat. Add the shrimp heads and toss well. Allow the shrimp heads to cook for 2 to 3 minutes, stirring often.

Add water to the shells. Bring to a simmer, pressing down on the shells with a spatula or large spoon to extract maximum flavor. Simmer for 5 to 7 minutes.

Cut away the root part from the enoki mushrooms. Rinse briefly and drain.

Heat 1 tablespoon of oil in a wok over medium heat. Sauté the sliced ginger and minced garlic until fragrant.

Add the mushrooms, sliced carrots, and baby corn. Stir-fry thoroughly.

Add the shrimp and cook, stirring until pink and opaque.

Pour in the shrimp stock and the oyster sauce. Bring to a boil, stirring occasionally, until the liquid is slightly thickened, and the shrimp and veggies are completely coated.

Thicken the sauce with the flour solution and pour over the steamed egg tofu with the mushrooms and the shrimps.