Steamed garlic prawns with tofu and vermicelli (蒜蓉粉丝豆腐蒸虾)

🧂 Ingredients

• 8 big tiger prawns

  or grey prawns
• 5 cloves garlic
• 5 shallots
• 3 tbsp vegetable oil
• 40 g Mung Bean Vermicelli

  or glass noodles
• 150 g egg tofu
• 1 sprig spring onion
• 3 tbsp water or stock
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 2 tbsp Chinese wine

  Shao Xing or Hua Diao wine
• 0.5 tsp ground white pepper

Instructions

• 1 Soak the 40 g Mung Bean Vermicelli (glass noodles) for 15 minutes or until
  softened. Then remove from the water and set aside.
• 2 Wash and trim off the antenna and legs of 8 big tiger prawns. Remove the shell,
  keeping the tail and head intact, and devein the prawns.
• 3 Cut 150 g egg tofu into 2cm thickness, into about 8 pieces.
• 4 Chop up the green part of 1 sprig spring onion into smaller pieces. Set it aside
  to use as garnish later.
• 5 Peel and mince 5 cloves garlic.
• 6 Peel and mince 5 shallots.
• 7 Make the seasoning sauce by mixing 1 tbsp fish sauce, 1 tbsp oyster sauce, 2
  tbsp Chinese wine, 0.5 tsp ground white pepper and 3 tbsp water or stock in a
  pot over medium heat. Remove from the heat once it boils.
• 8 Warm 3 tbsp vegetable oil in a pan over medium-low heat.
  
  Fry the minced garlic and shallots until aromatic, golden brown and crispy.
  
  Then remove from the heat and set aside.
• 9 Place egg tofu on a heat-proof plate, sparingly slightly apart.
• 10 Place some glass noodles on each piece of egg tofu.
• 11 Add the prawns onto each piece of egg tofu and vermicelli.
  
  Then scoop about 1 tbsp of the fried crispy garlic and shallots onto the prawns.
• 12 Boil water in a steamer pot over high heat.
  
  Steam the prawns and tofu dish for about 7 minutes or until the prawns are
  cooked.
• 13 Once cooked, turn off the heat, drizzle the seasoning sauce over the prawns and
  tofu.
  
  Garnish with the chopped spring onion.
  
  Serve immediately while still warm.

Nutrition Info