Steamed Prawns with Garlic
This is a really simple dish, and it costs much less to make it at home. As you know, restaurants always charge a premium for seafood dishes. The prawns cook really fast (the actual steaming time is 5 minutes or less) and they go well with garlic. Try to use bigger prawns because it’s easier to butterfly them and to stuff the garlic mixture into the cavity. I find that bigger prawns taste better too. If you like garlic and prawns like I do, you will like this recipe. If you find that garlic is too sharp or spicy for your liking, you can reduce the amount of chopped garlic used. I use a lot as you see in the photos because I love garlic. If you like steamed prawns, do check out my other recipe – drunken prawns.
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- 8 (about 250 grams) large prawns (better known as shrimps in the US)
- garlic cloves, about 1/2 to 3/4 bulb worth, peeled and finely chopped
- 2 tbsp Chinese wine (Hua Diao Jiu 花雕酒 or Shao Xing Jiu 绍兴酒)
- 1/2 tsp light soy sauce
- 1 tsp sesame oil
- 5 slices ginger
- 1 to 2 stalk of spring onions (scallions), cut to 5 cm (2 inch) length
Step 2: Butterfly the prawns – I use a pair kitchen scissors to make a top slit on the prawns, remove the veins, and cut a little deeper to make a cavity. Be careful not to cut too deep or you will half the prawns. Trim the feelers off the prawns. Arrange butterflied prawns on top of the ginger and scallions and drizzle 1 tbsp Chinese wine over the prawns cavity.
Step 4: When the water in the steamer is boiling, place the plate on the steaming rack. Steam over high heat until the prawns are cooked (just a few minutes). Do not steam for too long or the prawns will become hard and chewy. Garnish with spring onions or coriander as you like.
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