Ingredients:

• 2 -bean curds
• 6 – Egg whites
• 1 can -lotus seeds
• 1 tbsp – diced Carrot
• Mixture for seasoning:
• 1/2 tsp – Sugar and salt
• Pepper to taste
• 1/2 tsp – sesame oil
• Ingredients for Sauce:
• 1/4 tsp – salt
• 1/2 tsp – light soya sauce
• 1.5 tsp – Corn flour
• 1/2 tsp – sesame oil
• 4 tbsp – water

Method:

1. Simmer lotus seeds in vegetable stock for 10 minutes and drain.
2. Rinse, drain and press bean curd. Blend in egg whites and seasoning.
3. Divide mixture between several greased plates, top with lotus seeds and carrot, and steam for 3 minutes.
4. Scoop out steamed bean curd and place on a plate.
5. Boil sauce and pour over bean curd. Serve.

Recipe courtesy of Asian Recipes