Braised Stuffed Bean Curd

Big Number-one Uncle, the chef, would occasionally make this special dish for our Monday-night dinners. Our family secret: the amount of prawns he used depended on how much he had won at the racecourse the weekend before. His betting choices were what made this an ‘occasional’ treat. But it was one worth waiting for.

He would first pan-fry the stuffed bean curd, then add a splash of rice wine, with stock and soy sauce to complete the recipe. The bean curd would absorb the sauce, and