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Steamed Prawns with Garlic

Steamed Prawns with Garlic Recipe

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Steamed Prawns with Garlic 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.

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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 because I love garlic.

Printable Recipe
Steamed Prawns with Garlic Recipe Line the bottom of a deep plate with some ginger slices and spring onions (scallions) stalks.
Steamed Prawns with Garlic Recipe Trim the feelers off the prawns. Butterfly the prawns by making a top slit across the back of the prawns, removing the veins, and cutting a little deeper to make a cavity. Be careful not to cut too deep or you will half the prawns instead. Arrange butterflied prawns on top of the ginger and scallions and drizzle Chinese wine over the prawns cavity.
Steamed Prawns with Garlic Recipe In a small bowl, mix chopped garlic, soy sauce, white pepper, sesame oil and Chinese wine. Fill the prawns cavity with the garlic mixture.
Steamed Prawns with Garlic Recipe 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).

Leave a Comment

54 Responses to “Steamed Prawns with Garlic”

  1. MaryMoh — July 16, 2010 @ 6:51 pm

    What a big plate of big prawns! I wish it’s all mine….my favourite!


  2. ovenhaven — July 16, 2010 @ 6:56 pm

    Beautiful presentation! I’ve never even heard of steamed prawns with garlic, but it sure looks tantalising :D


  3. Yummy Koh — July 16, 2010 @ 8:26 pm

    Wow …. the prawns look fresh and delicious. Great to go with a bowl of steaming rice.


  4. ms moon — July 16, 2010 @ 8:52 pm

    this looks wonderful. no restaurant would be so generous with garlic like what you did :-)


    • wiffy replied: — July 24th, 2010 @ 12:39 am

      mine is probably an overdose of garlic, but I like it with this much garlic :)


  5. HoppingHammy — July 16, 2010 @ 9:16 pm

    Wow you really know how to arrange things just like a fancy restaurant! It looks perfect! :)


    • wiffy replied: — July 24th, 2010 @ 12:40 am

      hi girl, thanks. Miss ya! You flatter me :)


  6. tigerfish — July 17, 2010 @ 12:20 am

    You can have lots of these in Hong Kong…oysters, clams, prawns….they all use this “method”….but it is good!


    • wiffy replied: — July 24th, 2010 @ 12:40 am

      didn’t get a chance to eat much seafood in HK … got to try them at home then :p


  7. anncoo — July 17, 2010 @ 1:34 am

    I love prawns and I had made this quite similar but with some tunghoon added.
    Lovely picture and looks so delicious :)


  8. Ching — July 17, 2010 @ 2:41 am

    Nice! the garlic can be a bit pungent though if used too much.


  9. My Simple Food — July 17, 2010 @ 3:40 am

    Hi!! This looks great. I love garlic. Your prawns looks really fresh. It is a difficult to get such big and fresh prawns here in Dallas.


  10. Kris — July 17, 2010 @ 7:16 am

    This is my favorite dish! I love this and lobster steam this way! Thanks for the recipe! Definately going to be my dinner table this summer!!