Steamed pomfret, Steam tofu with prawns, Veggie soupie

Part 2 of capable wifey.

The highlight of today is the steamed tofu with prawns. I got it from wokking mum. I had no carrots, mushrooms, so i added spring onions, chopped chilli & enoki mushroom strands.

As for the fishie, my mehmeh say taste a bit salty, so next time i shall follow the sauce from other recipe, not this one that i used that day (anyway the one that i used from eating china say must fry the fish but i didn't)

Steamed tofu & prawns recipe from http://wokkingmum.blogspot.com/2008/12/steam-tofu-with-prawns.html
1 block silken Tofu, sliced equally in smaller pieces
6 Prawns or depending on the no. of slices of tofu you have
1 Fresh Shitake Mushroom, sliced
1 section Carrot, about length of finger shredded
Sesame Seed Oil
Sauce:
5 tablespoon Water
1 tablespoon Oyster Sauce
3/4 tablespoon Light Soy Sauce
1/2 tablespoon Cooking Wine
1 teaspoon Sugar
Cornflour Mixture (thickener)
How to do it:

1. Place sliced tofu on dish.
2. Remove heads and shells of prawns.
3. Slit the back of prawns.
4. Devien and clean.
5. Place prawns with slitted back on tofu.
6. Place a slice of mushroom and some shredded carrot on prawns.
7. Steam for 7 minutes or till prawns are cooked.
8. Pour away 2/3 the amount of liquid from steaming on the dish.
9. While the tofu is steaming, prepare the sauce.
10. Put all ingredients for sauce except for cornflour mixture in a saucepan.
11. Cook till it bubbles.
12. Gradually stir in the cornflour mixture to thicken the sauce.
13. Pour sauce over the prawn and tofu.
14. Drizzle on sesame seed oil.
15. Serve immediately.

Note:
To make prawns to curl up like mine in the photo, cut through the prawns making sure to leave about 1.5cm from head end intact. You should see a hole in the prawn.
Stick the tail through the hole, bending on the belly side. The back of the prawns will be 'opened'.

Steamed fishie recipe:
http://www.eatingchina.com/recipes/steamed-fish.htm
2 stalks scallions
3 or 4 slices ginger
2 tablespoons soy sauce
1/2 teaspoon rice wine vinegar
1 tablespoon vegetable oil