Steamed garlic prawns with vermicelli (蒜蓉粉丝蒸虾)
User Reviews
5
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Prep Time
10 mins
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Cook Time
7 mins
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Total Time
17 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
Chinese
Steamed garlic prawns with vermicelli (蒜蓉粉丝蒸虾)
Description
This dish prepares prawns by peeling their bodies and slicing them open so they lie flat atop pre-soaked mung bean vermicelli noodles. A sautéed sauce of garlic and pickled chili is combined with soy sauce, Shaoxing rice wine, water, sugar, white pepper, and salt, spooned generously over the prawns and noodles before steaming. The gentle steam cooks the prawns through while infusing the vermicelli with flavor and moisture.
The final texture features tender prawns with a mild snap and soft slippery vermicelli. The cooking method captures the fragrant garlic and chili notes along with umami from the soy and wine. A sprinkle of chopped scallions brightens the presentation and adds freshness.
Typically served warm with plain rice, this recipe offers a flavorful and balanced seafood option that's ideal for home meals. The included notes suggest that if a steamer is unavailable or small, a wok setup with water and a bowl can provide a similar steaming environment.
Ingredients
- 100 g mung bean vermicelli noodles 3.5oz
- 10 tiger prawns about 250g / 9oz
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 tablespoon garlic minced
- 2 tablespoon pickled chili garlic sauce or minced fresh chili
- 2 tablespoon soy sauce light
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon water
- ¼ teaspoon sugar
- ¼ teaspoon white pepper
- 1 pinch salt
- scallions for garnishing, chopped
Instructions
- Soak vermicelli noodles in warm water for 5 minutes (or in cold water for 10 minutes) until they are soft and pliable. Rinse under cold water and drain. Then place them onto a plate.
- Peel the body shell of the prawns (keep the head and the tail). Put them flat on a chopping board then cut sideways from the back (Do not cut through). Then place them on top of the noodles with the body part open flat (see pictures above).
- Fry garlic and chilli in oil over a medium heat until fragrant (do not burn). Transfer to a small bowl. Add soy sauce, rice wine, water, white pepper, sugar and salt, then mix well.
- Spoon the sauce onto the prawns. Then place the plate into a steamer filled with water. Bring the water to a boil. Then leave to steam over a low heat for 5 minutes (see note).
- Garnish with spring onion if you wish. Serve warm with plain rice.
Notes
- If your steamer is too small or unavailable, place a small bowl of water in a wok, set the prawn plate on top, cover with a lid, and steam this way.
User Reviews
Overall Rating
5
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