Steamed Prawns with Garlic

Firm and pearly prawn meat, enhanced by pungent garlic and deep soy sauce. Steaming preserves the juicy texture while the final oil flash sears the aromatics.

• Prep time: 20 min
• Cook time: 8 min
• Difficulty: Medium
• Calories: 240
• Protein: 13 g
• Carbs: 24 g
• Fat: 9 g

Ingredients

• 12 piece Wild shrimp ( whole, with tail )
• 6 piece Garlic ( cloves very finely minced )
• 100 g glass noodles ( rehydrated )
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp White sugar
• 1 tsp Sesame oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 2 tbsp Peanut oil

Instructions

1. Prepare vermicelli

   Soak the soy vermicelli in lukewarm water for 15 minutes. Once soft, drain and roughly cut with scissors for easier serving.

2. Prepare prawns

   Slice the back of the prawns lengthwise without cutting all the way through. Remove the dark vein. When flattened, they should look like a butterfly.

3. Garlic seasoning

   Mix the minced garlic with soy sauce, rice wine, white sugar, and sesame oil. The texture should be a thick paste.

4. Assembly before cooking

   Line a heatproof dish with the vermicelli. Place the prawns on top, flesh side up. Spread a spoonful of the garlic mixture over each prawn.

5. Steaming

   Place the dish in a steamer over boiling water. Cover and cook for 5 to 8 minutes. The meat should become opaque and bright pink.

6. Oil finish

   Sprinkle with sliced scallions. Heat peanut oil until slightly smoking, then pour it over the scallions to release the aromas.

Chef's tips

• Do not overcook the prawns; as soon as they are pink and the flesh is opaque, they are done.
• The oil must be smoking hot to sear the scallions at the end; this creates the characteristic flavor.

Storage

Consume immediately. Steamed prawns do not reheat well.