Friday, September 7, 2012
Chinese Style Steamed Prawns
After seeing two of my blogger friends, Cass and Joyce making a steamed prawn dish recently, it made me feel like cooking this again. It has really been a very long time since i cooked this, cannot remember when , maybe it was during one of the chinese festivals and i always like it with lots and lots of garlic. Actually this time i wanted the body of the prawns to stay straight after steaming which i think looks much more presentable, you know like how they present in restaurant , mine always curl up a lot after steaming. There's a technique of slitting the abdomen to achieve that, you can see here. Next time i'll try again. A really simple and super fast dish to prepare, it takes just about 5-6 minutes to get the prawns cooked. The prawns that i'm using here are 大头虾, what do you call in english? let's just call it Big Head Prawns :)) Eat the heads of the prawns too if you dont mind, they are subtle sweet.
10 cloves of garlic, chopped finely
1tbsp of Chinese Shao Hsing wine
1/2 tbsp soy sauce
splashes of sesame oil
some spring onions for garnishing
2 cloves of garlic
2 tbsp oil
* saute the garlic in the 2 tbsp of oil in the wok till they are brown. Remove from heat.
1.Clean and trim the prawns with shells intact, make a slit the abdomen with a sharp knife and stuff in those raw chopped garlic.
2.Pour the seasoning all over sauce and steam in a wok with boiling water for about 5-6 minutes or till cooked. Lastly, spoon some garlic oil and the fried garlic on the dish.
Linking this dish to Recipe Box #13 hosted by Chaya