Steamed Prawns with Tofu and Glass Noodles

This is an awesome dish from The Little Teochew's blog's blog – a very rewarding and satisfying meal with so little effort.  Her photos were so well captured that the prawns look so alive and tempting.... 

So without hesitation, I got to try this for dinner last Sunday.  Indeed delicious but this is best eaten piping hot (take the cue from the little teochew and me) - forget about spending too much time taking photos - snap and eat.

I like the crispy garlics on top and the sauce goes very well with a bowl of white rice. Hmmm .... so satisfied with this.

(Serves 2 to 3 as part of a Chinese meal)

Ingredients

- 1 tube silken egg tofu (or any type of tofu you like), cut into 6 equal pieces
- 6 medium size fresh prawns, peeled keeping the tails intact
- 10g to 15g glass noodles (aka tang hoon, mung bean noodles), soaked and drained
- 1 spring onion, julienned
- crispy garlic and garlic oil (fry this first and set aside)

For the sauce
- 3 tbsp of light soy (I would reduce to 2 tbsp next time ... it depends which brand of soy sauce you use)
- 1 tbsp of Hua Tiao cooking wine
- 1/2 tbps sugar
- dash of sesame oil
- dash of white pepper
- a little grated ginger (I omitted and it was still good)

1. Soak glass noodles in hot water for 5 minutes and drain. Set aside. During this time, you can start heating up your steamer. I used a regular wok with cover.

2. Peel prawns, make a slit on each prawn and pierce the tail through, making a little "prawn ball".

3. Drape small mounds of glass noodles over tofu, then top with a prawn ball.

4. By this time, your steamer should be bubbling hot and ready for action. Spoon some sauce over the prawns (no need to use up all the sauce if it appears too much) and place the dish in the steamer. Steam on medium heat for 5 to 8 minutes. I steamed for 5 minutes and it was just right.

5. Top with julienned spring onions and crispy garlic, and drizzle with garlic oil liberally.

6. Ready to be served!