DIY, Food, Mummy's Kitchen, Recipe, Singapore
Comments 2

Recipe: Steamed Prawns with Garlic (蒜茸蒸虾)

In one of my previous Chinese New Year dish, I suggested a fish dish as fish sounds like abundance in Chinese. We all want 2016 to be a year of abundance so that we’re happy and there will be plenty of laughter in the home. This brings me to my next dish which is a rather simple and easy dish to prepare and cook: Steamed Prawns with Garlic.

The word for prawns sounds like “ha” in Cantonese and some other Chinese dialects, hence symbolizing laughter (笑 “哈哈”) and happiness. So I certainly hope that if you include prawns in your meals during Chinese New Year, you will have lots of happiness and laughter throughout the year. Let’s have a HAHAHHA year ahead!!

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Serves 4

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Ingredients:                                                                                                                                            

8 large sized shell-on prawns (butterflied with heads intact)

12 thin slices of fresh ginger

4 stalks of green spring onions (cut into 2 or 3 sections)

Some salt

 

Garlic mixture:

10 cloves of garlic (minced finely)

2 tablespoons oil

2 tablespoons light soy sauce

3 tablespoons Chinese Shaoxing wine

2 teaspoons sesame oil

Some white pepper

10g rock sugar

 

Garnishing:

1 stalk coriander leaves (chopped)

Some chopped spring onions

1 tablespoon Chinese Shaoxing wine (optional)

 

 

Method:

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  1. Trim away the whiskers and legs of the prawn.
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  2. With a pair of sharp kitchen scissors make a small snip between the body and the head so that you can cut through the shell of the prawns. Make sure you do not cut off the head from the body.
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  3. Use a sharp cleaver or knife to butterfly the prawn and remove the entrails.
  4. Clean and set aside.
  5. Repeat with remaining prawns.
  6. Sprinkle some salt over the cleaned prawns and set aside
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  7. Place the slices of ginger and green onions on a plate and arrange all the prawns on top, making sure they lie in a single layer.
  8. Fry the minced garlic with the oil till fragrant but not burnt and set aside to cool. (If you prefer, you can just put the raw minced garlic into the mixture and combine well without frying).
  9. Mix the rest of the garlic mixture with the fried garlic and combine well. Set aside.
  10. Fill the wok with water and bring to a rapid boil.
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  11. Meanwhile, spoon the garlic mixture into the cavities of the prawns.
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  12. Once the water is rapidly boiling, place the prepared prawns and steam for about 3 to 3 ½ minutes. Remember to set a timer as you do not want to overcook the prawns.
  13. Once the prawns are cooked, remove the plate from the wok.
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  14. Garnish with the chopped coriander leaves and green spring onions
  15. You may drizzle an additional 1 tablespoon of Chinese wine on top of the prawns (Optional)
  16. Serve immediately.

Note:

Seasoning is to be adjusted to taste.

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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe, Singapore

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

2 Comments

  1. Pingback: Recipe: Drunken Herbal Prawns (药材醉虾) | Beyond Norm

  2. Kennedy Chris says

    Great Presentation , i love both Garlic and both River And Banana-Tiger-Pink-Endeavor- all prawns

    Like

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