Steamed Prawns with Garlic

Steamed Prawns with Garlic Recipe

Check Out: Beer-steamed Prawns Recipe

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.

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).

Steamed Prawns with Garlic Recipe

Steamed Prawns with Garlic Recipe

Prawns cook very quickly, so do not steam for too long or they will become hard and chewy.

Serves: 2

Prep Time: 15 mins

Cook Time: 5 mins

Ingredients

  • 8 (about 250 grams) large prawns (shrimps)
  • 5 slices ginger
  • 1 stalk of spring onions (scallions) cut to 5 cm (2 inch) length
  • 1 tbsp Chinese wine

(A) Garlic Mixture (mix well in a small bowl)

  • 10 garlic cloves peeled and finely chopped
  • 1 tbsp Chinese wine
  • 1/2 tsp light soy sauce
  • 1 tsp sesame oil
  • 3 dashes of white pepper powder to taste

Directions

  1. 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.
  2. Line the bottom of a deep plate with ginger and spring onions.
  3. Arrange butterflied prawns on top of the ginger and scallions. Drizzle Chinese wine over the prawns cavity.
  4. Fill the prawns cavity with the garlic mixture (A).
  5. 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).