Hot Plate Sizzling Tofu

Ingredients:
2 rolls Japanese egg tofu ~ cut 1.5cm
2 tbsp cornflour
3 Shiitake mushroom ~ socked & sliced
2 shallot ~ chopped
2 cloves garlic ~ chopped
1cm ginger ~ chopped
1 egg ~ light beaten
3 spring onion ~ cut 1" lengthwise
1 fresh red chili ~ sliced

Marinate:
80g minced chicken
60g minced prawn
1/2 tsp sugar
1 tsp Chinese Rice wine (Optional)
Pinch of salt

Stock:
125ml chicken stock/water
1/4 tsp ground pepper
1 tbsp oyster sauce
1/4 tsp dark caramel soy sauce
1/2 tbsp tapioca/cornstarch ~ mixed 1 tbsp water

Directions:

1. Heat wok with oil over high heat.  Dust the tofu with cornstarch & deep fry till golden brown.  Remove & drain on paper towel.
2. Marinate chicken & prawn with sugar, salt & rice wine for 20 mins.
3. Heat work over high heat, saute chopped ingredients then dd minced meat, stir-fry until fragrant & browned.
4. Add the stock mixture & bring to boil & thicken with tapioca/cornstarch mixture.  Dish out.
5. Place a hot plate over high heat & add 1 tbsp oil.  Once smoking hot, pour in the beaten egg & top with tofu & mince mixture.
6. Garnish with spring onion & chili.  Serve with steamed rice.