Beer-steamed Prawns
4-ingredient 4-minute beer-steamed prawns
This recipe is courtesy of my sis Amelia, and showcase easy cooking at its best with only four ingredients – prawns, ginger, beer and salt. This is a family favourite recipe of hers, and it is so easy that she can describe the steps in just a few SMSes. With so few ingredients, the goodness of the prawns really shines through so buy the freshest prawns that your money can buy for this dish! For me, fresh prawns are found at the wet market. The dish is quick cooking too, as I steamed them for only about 4 minutes and they are ready to serve. For best results, prawns are steamed with shells on so the only “troublesome” aspect of this recipe will be to devein the prawns by making a small incision towards the back of the prawn and then using a tooth pick to find & pull out the veins. The results will be well worth your effort :)
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If you love steamed prawns, check out drunken prawns & steamed prawns with garlic recipes.
Beer-steamed Prawns
- Serves: 2
- Prep: 10 mins
- Cook: 4 mins
This is easy cooking at its best with only four ingredients - prawns, ginger, beer and salt. With so few ingredients, the goodness of the prawns really shines through so buy the freshest prawns that your money can buy for this dish!
Ingredients
- 8 large prawns (or 'shrimps' in the US) about 250 grams
- ginger slices no need to peel; enough to line plate
- beer 150ml estimate; enough to submerge prawns partially
- 1 tsp salt
Instructions
- Using kitchen scissors, trim the head and tail end of the prawns. Make a small incision at the back (tail end) of the prawn and use a tooth pick to locate and pull out the veins at the back. Repeat the same for the underside of the prawns.
- Soak deveined prawns in a bowl of water with 1 tsp salt. After 10 minutes, drain and rinse the prawns.
- Line steaming plate (with a bit of depth) with sliced ginger. Arrange prawns one layer on top of ginger. Pour enough beer to submerge the prawns partially.
- Prepare steamer. When water in steamer is boiling, steam the plate of prawns at high heat for about 4 minutes, or until the prawns turned fully orange. Do not over-cook.
Get the step-by-step photos and cooking notes for Beer-Steamed Prawns on page 2.
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{ 17 comments… read them below or add one }
Easy and delicious! Wish I have fresh prawns here, not sure whether it works on frozen shrimps?
Ooooh…boozy prawns. I can eat a big bowl! :D
I am not sure if 8 large prawns are enough for me! “鲜”到我吃不够.
Love the 4-ingredients recipe and how easy it is to make. But like LCOM, I wish we had such easy availability of fresh prawns over here.
Oh wow this sounds sooo good! I love when seafood is super fresh and prepared very simply.
Hi there! Just wanna knw where u get that Tiger Crystal.
Hi, I bought them at Cold Storage, Singapore.
These giant prawns look so fresh! Love the idea of cooking them with beer.
I tested this recipe yesterday night. I found the beer creates bitterness.
Thanks for your feedback, may I ask what beer you use?
I used Kirin beer. Will try the tiger beer next time.
I personally dislike Japanese beer for steaming/cooking due to bitter and strong taste too. Try it with the lighter tasting beer (to me, the milder the better)!
Ok will pick milder beer. I chose Kirin because i can the balance beer unused… haha.
Looks fresh and tasty!
hi noobcook I’ve been following you for years! I was wondering what if the prawns are frozen?
Hi ella, go ahead to use them. Just thaw and prepare as per the recipe :)
Hi Wiffy,
Can I use Hennessy instead of beer?
Hi Lydia, Yes you can, but it will be a stronger and entirely different taste from the beer version.