Noob Cook Recipes

Hainanese Chicken Rice Recipe Chicken Rice Ginger Sauce Recipe Chicken Rice Chilli Sauce Recipe How to carve boneless chicken Fish Maw Soup Recipe Balsamic Vinaigrette Recipe

Beer-steamed Prawns

Beer Steamed Prawns

Beer-steamed Prawns

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!

Serves: 2

Prep Time: 10 mins

Cook Time: 4 mins


  • 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


  1. 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.
  2. Soak deveined prawns in a bowl of water with 1 tsp salt. After 10 minutes, drain and rinse the prawns.
  3. Line deep steaming plate with sliced ginger. Arrange prawns one layer on top of ginger. Pour enough beer to submerge the prawns partially.
  4. 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.

Noob Cook Tips

  1. Soaking the prawns in salted water before steaming improves the flavour and texture of the meat.
  2. You can use your favourite beer for this recipe. I highly recommend using light-tasting beer such as Tiger Crystal (what I use for this dish) and Tsiangtao for cooking this dish.

Leave a Comment

17 Responses to “Beer-steamed Prawns”

  1. LCOM — September 28, 2012 @ 1:23 am

    Easy and delicious! Wish I have fresh prawns here, not sure whether it works on frozen shrimps?


  2. MaryMoh — September 28, 2012 @ 1:56 am

    Ooooh…boozy prawns. I can eat a big bowl! :D


  3. tigerfish — September 28, 2012 @ 2:53 am

    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.


  4. Stephanie — October 1, 2012 @ 11:12 am

    Oh wow this sounds sooo good! I love when seafood is super fresh and prepared very simply.


  5. Foodlover — October 1, 2012 @ 7:23 pm

    Hi there! Just wanna knw where u get that Tiger Crystal.


    • wiffy replied: — October 1st, 2012 @ 7:47 pm

      Hi, I bought them at Cold Storage, Singapore.


  6. Angie@Angie's Recipes — October 2, 2012 @ 2:11 am

    These giant prawns look so fresh! Love the idea of cooking them with beer.


  7. Tan — October 5, 2012 @ 10:13 am

    I tested this recipe yesterday night. I found the beer creates bitterness.


    • wiffy replied: — October 5th, 2012 @ 10:47 am

      Thanks for your feedback, may I ask what beer you use?


      • Tan replied: — October 7th, 2012 @ 1:25 pm

        I used Kirin beer. Will try the tiger beer next time.

        • wiffy replied: — October 8th, 2012 @ 11:19 am

          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)!

          • Tan replied: — October 10th, 2012 @ 10:27 am

            Ok will pick milder beer. I chose Kirin because i can the balance beer unused… haha.

  8. B — October 8, 2012 @ 10:00 pm

    Looks fresh and tasty!


  9. ella — October 16, 2012 @ 4:50 am

    hi noobcook I’ve been following you for years! I was wondering what if the prawns are frozen?


    • wiffy replied: — October 16th, 2012 @ 1:32 pm

      Hi ella, go ahead to use them. Just thaw and prepare as per the recipe :)


  10. Lydia — October 17, 2012 @ 10:17 pm

    Hi Wiffy,

    Can I use Hennessy instead of beer?


    • wiffy replied: — October 19th, 2012 @ 10:54 pm

      Hi Lydia, Yes you can, but it will be a stronger and entirely different taste from the beer version.