Steamed Prawns with Garlic
Ingredients
- 12 pcWild shrimp (whole, with tail)
- 6 pcGarlic (cloves very finely minced)
- 100 gglass noodles (rehydrated)
- 2 tbspsoy sauce
- 1 tbsprice wine
- 1 tspWhite sugar
- 1 tspSesame oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 2 tbspPeanut oil
Method
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.
- 1
Soak the soy vermicelli in lukewarm water for 15 minutes. Once soft, drain and roughly cut with scissors for easier serving.
- 2
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
Mix the minced garlic with soy sauce, rice wine, white sugar, and sesame oil. The texture should be a thick paste.
- 4
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
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
Sprinkle with sliced scallions. Heat peanut oil until slightly smoking, then pour it over the scallions to release the aromas.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Steamed prawns do not reheat well.
