Bean Curd with Fresh Shrimps

Ingredients:
9 oz (250 g) fresh shrimps
5 oz (150 g) tomatoes
5 oz (150 g) bean curd
3 1/2 tbsp rice wine
1 tsp salt, or to taste
3 1/2 tbsp vegetable oil
10 1/2 oz (300 ml) high stock
1/2 tsp scallions, chopped
1/2 tsp fresh ginger, chopped
2 1/2 tbsp cornstarch dissolved in 2 1/2 tbsp water
2 tsp sesame oil
1/4 tsp MSG (optional)


Directions:

Cut the bean curd into 1/2 inch (1 cm) cubes.

Remove the shrimps' heads. Shell, devein and wash the shrimps.
Drain and mix with 5 tsp of the rice wine, 1/4 tsp of the MSG,
and 1/2 tsp of the salt. Let stand.

Dip the tomatoes in boiling water for 30 seconds. Peel, seed
and dice them. Dice the bean curd and place in a pot of cold
water. Bring to boil, remove the bean curd immediately, and
drain.

Heat wok and add oil, the stock, the remaining salt and rice
wine, the scallions, ginger, bean curd and shrimps. Bring to
a boil. Add the tomatoes and 1/4 tsp MSG. Add the cornstarch-water
mixture and cook, stirring gently. When the sauce returns to
a boil, sprinkle with the sesame oil, remove, and serve.


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