Here’s What You Need:
1 lb. large shrimp (1/2 kilo)
3 tsp. salt, divided
1 egg white
¼ cup corn starch
½ cup oil for frying, divided
2 tbsps. minced garlic
½ cup minced onions
2 stalks scallions
¼ cup bottled crab fat
1 tbsp. chili paste with garlic
1 ¼ cups water
2 tbsps. sugar
1 pack regular tofu cut into 1-inch cubes
In a bowl, season shrimp with one teaspoon of the salt; toss in egg white. Sprinkle cornstarch over shrimp and gently toss until evenly coated. In a wide saucepan, heat ¼ cup of the oil. Pan fry shrimp a few pieces at a time just until they change color. Shrimp should be under cooked. Set aside.
Pour remaining oil in a pan. Over medium heat sauté garlic until light golden. Add onions and scallions and sauté for 2 minutes stir in crab fat and chili paste
Pour water. Season mixture with remaining salt and sugar, Add tofu cubes let mixture simmer for three minutes to allow tofu to absorb the sauce’s flavor.
Add shrimp to sauce; let simmer for five minutes or until shrimp are fully cooked and soup thickens. Serve immediately.