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Steamed garlic prawns with vermicelli (蒜蓉粉丝蒸虾)

A tasty dish with little preparation, steamed garlic prawns with vermicelli only takes a few minutes to cook. Follow my recipe to learn how to make this classic dish packed with flavours.

Prep Time
10 mins
Cook Time
10 mins
Total Time
17 mins
Servings: 2 servings
Course: Main Course
Cuisine: Chinese

Ingredients

  • 100 g mung bean vermicelli noodles 3.5oz
  • 10 tiger prawns about 250g / 9oz
  • 1 tablespoon cooking oil
  • 2 tablespoon minced garlic 
  • 2 tablespoon pickled chili garlic sauce or minced fresh chili
  • 2 tablespoon light soy sauce
  • 1 tablespoon Shaoxing rice wine
  • 1 tablespoon water
  • ¼ teaspoon sugar
  • ¼ teaspoon white pepper
  • 1 pinch salt
  • chopped scallions for garnishing

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. 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.
  4. 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).
  5. Garnish with spring onion if you wish. Serve warm with plain rice.

Notes

  • Steaming Tips: If you don’t have a steamer or your steamer is too small to hold a plate, you can use a wok instead. Pour some water in the wok. Place a small bowl in the water. Put the prawn plate on top. Cover with a lid then steam.