Steamed Fish Paste in Creamy Egg Oyster Sauce

Ingredients

2 blocks white bean curd, mashed

150g fish paste

2 salted egg whites

1/2 tbsp corn flour

1 tbsp oil

Gravy

2 tbsp oil

1 tsp chopped garlic

2 salted egg yolks, steamed and mashed

3 tbsp Lee Kum Kee Oyster Sauce

1 tsp sugar

3 tbsp water

2 tbsp chopped spring onion

Method

1. Put all ingredients into a mixing bowl and mix well. Steam at high heat for 12 minutes or until cooked.
2. Heat up oil and saute chopped garlic until fragrant. Add in the remaining gravy ingredients and stir well. Pour over steamed fish patty and serve.