Steamed egg tofu with seafood by Joyce Ng

$2 worth of Fish paste, bought from market (ref, for easy estimation of amount of fish paste)
6 prawns, deveined & cut into pcs
2 water chestnut, skinned & diced
1 tsp diced carrot (optional)
Pepper & sesame oil
(Mix all above together)

2 egg tofu, cut into preferred thickness
1 tsp Shaoxing wine, 1/2 tsp soya sauce & some water, mix well
Parsley for garnish (optional)

Place cut egg tofu in a plate. With a coffee spoon, scoop the fish paste mixture onto each egg tofu. Pour shaoxing wine mixture over and steam over high heat for 10 minutes. Garnish with parsley if using.