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Beer-steamed Prawns

Beer Steamed Prawns

Note: What we call ‘prawn’ over here in South East Asia is known as ‘shrimp’ in the US.

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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.

How to de-vein shell-on prawns
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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 de-vein the prawns with their shells on. The results will be well worth your effort :)

Beer Steamed Prawns

Leave a Comment

22 Responses to “Beer-steamed Prawns”

  1. Fg — March 21, 2016 @ 9:40 pm

    Hi, just wondering. It is possible to steam with head and tail?


    • wiffy replied: — March 23rd, 2016 @ 12:22 pm

      Yes, it is!


  2. MEIYING — November 8, 2016 @ 11:07 am

    Hi, i can find the tiger beer in cold storage. Any brand to substitute?
    For the ginger slice is thinly slice or thick slice?


    • MEIYING replied: — November 8th, 2016 @ 11:08 am

      Is cant find the tiger beer.


      • wiffy replied: — November 8th, 2016 @ 1:33 pm

        thin slices of ginger will be good. You can use light tasting beer (such as Tsiangtao) for this dish.