Sotanghon-wrapped Prawns with Tomato-Aligue Sauce

Preheat a steamer. Soak noodles in lukewarm water until soft, about 5 minutes. Strain and set aside.

Season prawns with salt and pepper; wrap noodles around prawns. Arrange on a heatproof platter and steam for 7 to 10 minutes.

Make the tomato-aligue sauce:  Heat oil in a medium wok or frying pan. Sauté onions until soft and caramelized. Add garlic, ginger, bell peppers, and finger chilies; sauté until tender and fragrant. Add the rest of the ingredients except for the eggs; simmer for 5 minutes. Remove from heat and lightly stir in eggs. Pour sauce over the prawns and garnish with chopped green onions.