Sliced the egg tofu into 1-inch slices. Pat them dry with an absorbent paper towel to prevent splattering when you cook them. Pan fry them in about 1/4-inch of oil on a pan until golden brown on both sides. You can deep fry them in oil too if you prefer
Preheat the claypot or wok/skillet. Add cooking oil. Add the aromatics and stir fry for about 1 minute. Add the shrimp and sliced fish balls and stir fry until the shrimp turn pink and cooked through. Remove the shrimp and fish balls from the claypot or wok. Leave the onion and garlic in there
In the same claypot/wok, add the vegetables and seasonings and stir fry for about 1 minute. Pour the chicken broth in and bring to a boil then gently lower the heat to simmer and cook until the vegetables are tender, but not mushy
When the vegetables are tender, Stir the shrimp and fish balls back in. Slowly drizzle in the beaten egg and stir at the same time. Give the cornstarch solution a stir and then pour into the claypot/wok and stir until the sauce is thickened. Have a taste and add more seasonings to your taste. It should be savory with just a hint of sweetness. Placed the egg tofu in and very gently stir to mix the sauce with egg tofu. Remove from heat, and serve immediately.
Sapo Tahu Seafood (Claypot Egg Tofu and Seafood) https://whattocooktoday.com/sapo-tahu-seafood.html