Steam Prawn With Tofu And Glass Noodles In Plum Sauce
From quaypocooks 13 years agoIngredients
- Main Ingredients: shopping list
- 1 tube silken egg tau foo (or any type of tofu you like), cut into 8 equal pieces shopping list
- 8 medium size fresh prawns, peeled keeping the tails intact shopping list
- 10g glass noodle, soaked and drained shopping list
- 1 stalk spring onion, diced shopping list
- Ingredients for the sauce: shopping list
- 2 tbsp plum sauce shopping list
- 2 tb water shopping list
- 1 ts chopped garlic shopping list
- 1/8 ts ground clove shopping list
- 1/2 ts sugar shopping list
- ½ ts fried sesame shopping list
- ¼ ts ground white pepper shopping list
- ¼ ts grated ginger shopping list
How to make it
- 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 the 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 steamer, steam the dish for 5 to 8 mins. Garnished with spring onion and serve the dish hot.
People Who Like This Dish 2
- ttaaccoo Buffalo, NY
- Ladybug_MrsJ Ottawa, Canada
- quaypocooks Petaling Jaya, Malaysia
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments