Steamed tofu with prawn and vermincelli

Recipe
(Serves 2 to 3)
- 1 tube silken egg tofu, cut into 6 equal pieces
- 6 medium size fresh prawns, peeled keeping the tails intact

- 10g to 15g tang hoon/mung bean noodles, soaked and drained
- 1 spring onion, julienned
- crispy garlic and garlic oil (fry this first and set aside)

For the sauce
- 3 tbsp of light soy

- 1 tbsp of Hua Tiao cooking wine
- 1/2 tbps sugar
- dash of sesame oil
- dash of white pepper
- a little grated ginger

1. Soak glass noodles in hot water for 5 minutes and drain. Set aside. During this time, start heating up your steamer.

2. Peel prawns, make a slit on each prawn and pierce the tail through, making a little "prawn ball".

3. Drape small mounds of glass noodles over tofu, then top with a prawn ball.

4. By this time, your steamer should be bubbling hot and ready for action. Spoon some sauce over the prawns (no need to use up all the sauce if it appears too much) and place the dish in the steamer. Steam on medium heat for 5  minutes.

5. Top with julienned spring onions and crispy garlic, and drizzle with garlic oil liberally.

6. Ready to be served! Eat hot.
*Variation: Top tofu with Yifon golden mushroom