Steamed prawn with tofu glass noodles with plum sauce

I came across this dish in The Little Teochew food blog which she, in turn, had adapted from a recipe in the blog "3 Hungry Tummies", and I liked it. However, I wanted to try this dish with my own sauce.  I was wondering if this unusual combination would go well with the plum sauce that I use for my Lemon Chicken recipe. So, why wonder? Just try it out and we will know, so 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!

Serving: 2 - 3

Main Ingredients:

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

10g glass noodle, soaked and drained
1 stalk spring onion, diced

Ingredients for the sauce:

2 tbsp plum sauce

2 tb water

1 ts chopped garlic

1/8 ts ground clove

1/2 ts sugar
½ ts fried sesame
¼ ts ground white pepper
¼ ts grated ginger

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, pinning with a toothpick, and dipped each prawn into small pot of hot water to let it  half cook to "set" its shape.  I cut the tube of tofu into 8 equal pieces and lay them on the serving plate.  Next I boiled the glass noddles for 5 mins and drain it well before and arranged some onto each tofu slice.  On top of the glass noodles, I nested the prawns.  Spoon a little of the sauce on each prawn and put the rest of the sauce in a small bowl and set it in the center of the serving plate. Sprinkle some fried sesame seeds onto each prawan and the rest go 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.  

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