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. 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.
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Line the bottom of a deep plate with some ginger slices and spring onions (scallions) stalks.
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.
In a small bowl, mix chopped garlic, soy sauce, white pepper, sesame oil and Chinese wine. Fill the prawns cavity with the garlic mixture.
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).