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 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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