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Steamed Garlic King Prawns

Steamed prawns is common in Chinese cuisine. Different regions add different ingredients. This version is one of the classic dishes often served at Chinese banquets. It is very simple to make and the outcome is very tasty.

Ingredients (Serves 3)

  • 6 large king prawns (approximately 200g)



  • 3 cloves garlic, crushed and very finely chopped

  • 1 spring onion, finely chopped

  • 3 tablespoon vegetable cooking oil


  • 2 tablespoons vegetable cooking oil

  • 2 tablespoons light soy sauce


  • Washed and dried the prawns with kitchen paper towels.

  • Prepare an oblong plate for laying the prawns as illustrated.

  • Using a pair of scissors, trim off the long beards and gills from the head, trimming off the gills under the body.

  • Cut off the head from each prawn with a sharp knife and stand them at the long edge of the plate upward. Without removing the shell, use the sharp knife to cut into the shell at the back of the prawns. Cut into the meat half way and force the prawn to open slightly.

  • Mixed chopped garlic, spring onion and oil together. Fill the open cavity with the mixture to form a heap at the back of the prawns.

  • Fill the wok with a 1/3 full of boiling water and place a steaming rack in the water and stand the plate on the rack. Ensure the water level is only reaching half way of the rack.

  • Covered the wok with a lid and steam the prawns on a high heat for 1 minute.

  • While steaming the prawns. Use a small saucepan to heat up 2 tablespoons of oil and 2 tablespoons of light soy sauce. When the prawns are ready, drizzle the oil and soy sauce mixture onto the prawns and serve immediately.

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