Remove the scampi from the shell, remove the intestines, put the shells aside Sprinkle the shrimp with a little sugar, a pinch of salt and a little bit of corn flour and mix thoroughly. Leave to soak for 10 min.
Tofu (cut each unit into 4 pieces) to steam on suitable dishes form. Chop the white part of the scallions into small pieces.
Steam the white parts together with the shrimps. Cut the green part into small pieces, put aside.
Have shrimp, shrimp shells, and the white part of the scallions ready for steaming in appropriate bowls. Steam the shrimps and tofu in a steamer (preferably on two levels) for 5 minutes. The tofu must be well heated and the shrimps and shrimp shells must have turned slightly pink. The shrimp shells can now be discarded.
Pour the shrimp juices produced during steaming from the shells into a frying pan. Reduce to half. Add the soy sauce, sesame seed oil, peanut oil and oyster sauce. Heat for one minute. Arrange the shrimps on the tofu. Pour the sauce over them and sprinkle with the finely chopped green onion pieces.
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