1. Cut the egg tofu into small pieces. Place on the plate evenly. Peel and devein the shrimp (Shrimp tail remained). Place the shrimp onto the egg tofu.
2. Heat water to boil. Cover with lid and steam for 6 minutes until the shrimp meat turned into red color. Take out and pour the water from the dish lightly.
3. Pick another frying pan. Heat oil to boil and turn into low heat. Add the light soy sauce and corn starch water. Stir well quickly until the sauce is thickened.
4. Put the sauce on the egg tofu. Garnish with chopped spring onion. Ready to serve.