Steam Prawns With Tofu and Glass Noodles In Plum Sauce


1 tube silken egg tau foo (or any type of tofu you like), cut into 8 equal pieces
8 medium size fresh prawns, peeled keeping the tails intact
10 grams glass noodle, soaked and drained
1 stalk spring onion, diced
2 tablespoons plum sauce
2 tablespoons water
1/8 ts ground clove
1/2 ts sugar


Method to prepare the plum sauce: Heat wok with vegetable oil and add chopped garlic and stir fry till fragrant. Add plum sauce, water, clove, sugar and pepper and let it simmer for about 2 mins. Add the grated ginger and simmer for another minute and turn off heat.
Method to prepare main ingredients: First, In order to have the prawn in the shape of a ball, I formed them into balls and dip each prawn into small pot of hot water to let it half cook so that it will maintain its shape and set aside. I cut the tube of tofu into 8 equal pieces and lay them on the serving plate. Next I boil the glass noddles for 5 mins and drain it well before I spread a little onto the tofu. On top of the glass noodles, set the prawns. When the sauce is ready spoon a little of the sauce on each prawn and put there rest of the sauce in a small sauce bowl and set it in the center of the serving plate. Sprinkle some fried sesame onto each prawan and the rest goes into the sauce. When the water is boiling in the ste


I came across this dish in The Little Teochew food blog which she adapted the recipe from the blog "3 Hungry Tummies" and liked it. However, I wanted to try this dish with my own sauce. I was wondering if this will go well with the plum sauce that I used for my Lemon Chicken recipe. Then, why wonder just try it out and we will know and I did this afternoon. SUCCESS! They taste fabulous and I must say "3 Hungry Tummies" has done a beautiful job of combining tofu, glass noodles and prawn!


1.0 servings


Saturday, October 9, 2010 - 8:25pm


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