Steamed Ginger Prawns

In Chinese cuisine, ingredients that are highly valued are often steamed to keep it simple so that you can truly enjoy the flavour of the ingredient itself. Prawns are a good example of this technique so make sure you get good quality prawns

Ingredients

8 medium size prawns
50g rice wine
10g penang black vinegar
15g soy sauce
10g ginger (sliced thinly)
1 tsp garlic oil (100g oil, 20g garlic)
2 tbsp water

Needed kitchenware

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Instructions

In a dry bowl, add in the rice wine, vinegar, soy sauce, and ginger and mix it well

Then pour the seasoning into another bowl with the prawns and allow it marinade for 30 minutes

After marinating, steam it for 10 minutes

While the prawns steam, make the garlic oil by adding 20g of garlic slices to 100g of oil and heating it up until the garlic slightly burns. Let it infuse for a few minutes and sift it out.

Once the prawns are done steaming, take them out and separate the liquid and the prawns. Add the water to the liquid and taste. It should taste like a broth, not too salty. If you’d like, you can add more water

Once you’ve adjusted the seasoning of the liquid, add it back to the prawns along with a teaspoon of garlic and serve while hot.

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Tip

When you buy prawns, check that the head is firmly attached to the body and that the shell of the head and body are nice and firm and hard instead of soft.

Cost-saving tips

Abbi

Head Chef