Steam Prawns With Tofu and Glass Noodles In Plum Sauce



  • 1 egg (tube silken, tau foo, or any type of tofu you like, cut into 8 equal pieces)
  • 8 fresh prawns (medium size, 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 chopped garlic
  • 1/8 ground clove
  • 1/2 sugar
  • 1/2 sesame (ts fried)
  • 1/4 ground white pepper
  • 1/4 ginger (ts grated)
  • tofu
  • glass noodles
  • plum sauce
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    1. 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.
    2. 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
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