recipe from the tummies' kitchen
serves 2 to 3 as part of a Chinese meal
firm white tofu*
6 medium size prawns**, peeled keeping the tails intact
1 packet of glass/mung bean noodles, soaked and drained
1 spring onion, julienne
crispy garlic and garlic oil
* replace white tofu with silken tofu or Japanese egg tofu.
** fresh scallops will work just as well.
for the sauce;
3 tbs of light soy
1 tbs of Chinese cooking wine
1/2 tbs of sugar
dash of sesame oil
dash of white pepper
a little grated ginger
Cut tofu into 5 x 5 x 1 cm squares.
Soaked mung bean noodles in hot water for 5 minutes and drained.
Wrap tofu with mung bean noodles and top with a prawn ball.
Ladle the sauce over and steam on medium heat for 5 to 8 minutes.
Top with julienne spring onions and drizzle with a little crispy garlic and garlic oil.
Serve immediately as part of a Chinese meal. Both tofu and glass noodles has no taste of their own but they should have absorbed all the beautiful cooking juices through the steaming process.