Steamed Garlic and Noodle Prawns

Low in fat yet full of flavor, this seafood dish will certainly become an instant hit. Make sure to save the drippings and drizzle them on your rice.

Serves 4  
Prep Time 20 minutes  
Cooking Time 5 to 8 minutes


3/4 cup finely chopped leeks
      (both white and green parts)
1/3 cup minced garlic
6 tablespoons Shaoxing wine
3 tablespoons sesame oil
4 1/2 tablespoons soy sauce
2 teaspoons salt
1 teaspoon black pepper
12 pieces tiger prawns, butterfly-cut (see tip below)
1/2 cup softened dried vermicelli noodles (sotanghon),
      softened by re-hydrating in warm water 
      and cut into 3-inch lengths


1  In a medium bowl, combine leeks, garlic, wine, sesame oil, soy sauce, salt, and black pepper. Mix well.

2  Arrange prawns, meat-side up, in a heat-proof platter. Stuff prawns with sotanghon then top with leek-garlic mixture.

3  Steam in a preheated steamer for 5 to 8 minutes or until prawns turn orange.

Prepping tip:  To butterfly a prawn, make a deep cut along the belly, open it out and press down so that it's flat; leave the head and the tail on.


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