Steamed Tofu with Prawns and Glass Noodles

I am inspired by Wendy to make this dish. (Wendy, thanks for sharing! ^^)

While looking for something to cook for the coming Chinese New Year, I am in a quest for recipes that can be executed smoothly in my hometown with bare simple cooking utensils and equipment and the dish has to be elegant and lavish enough to add into the reunion dinner menu,
when I saw this….BINGO!

It looks really delicious, and it tastes really heavenly. But the cooking is, aha! Dead simple, suits my palate, definitely suits my family’s too. (They are not into Western dishes, especially during CNY, you know…)

I modify just the sauce because I like the Hong Kong styled steamed fish sauce which normally adds rock sugar, I would like this to be the same too. It turns out REALLY well, and I can’t say it enough, DEAD simple.

So here you go, the recipe:

Ingredients:

Silken/silky tofu – Must be the silken/silky tofu, cut into small blocks of same size. Be very careful when you cut, it’s very fragile.

Prawns – cut away veins, heads and everything, leave tails for decoration.

Glass noodles – soak into water until soften.

Garlic oil for drizzling – pop diced garlic with oil into microwave for 3 mins

Light soy sauce with rock sugar to your liking

Sliced spring onions for garnish

Method:

1. Glass noodles on the plate.
2. Arrange one piece of prawn per tofu.
3. When water is HOT, put them in, steam for 5-6 minutes.
4. Take out, drizzle with garlic oil and sauce, topped with sliced spring onions.

Note:

1. I will try making this with fried onion oil and see how it goes. May be some rice wine too.
2. Prawns have to be steamed when the water is boiling, to lock in the prawn juice and for succulent prawns.
3. How to make curly sliced onions?

Ans: With small knife, cut them into half, bath with some water with ice. 5 mins later, tear them into smaller strips, they will become curly.