Steamed Garlic Butter Prawns Recipe

Method14 steps · about 30 min

1. 1

   Step 1: Trim the sharp rostrums and long whiskers from all 16 prawns. Slit their backs with clean kitchen shears and remove the veins, keeping the heads and shells attached. Pat dry; do not rinse raw prawns in the sink.

   Uses 16 large head-on, shell-on prawns (red-legged prawns / Ang Kar Hay)

2. 2

   Step 2: Add all ½ tsp salt and ½ tsp sugar to the prepared prawns. Mix gently without loosening the heads and keep refrigerated while preparing the other ingredients.

   Uses All prepared prawns, separate from discarded trimmings · 1/2 tsp Salt · 1/2 tsp Sugar

3. 3

   Step 3: Wash the two sprigs of spring onion, drain well and chop. Set them aside for the hot-prawn finish. Have all the garlic chopped before heating oil.

   Uses 2 sprigs Spring Onion · Water used to wash the spring onions, discarded

4. 4

   Step 4: Microwave the tablespoon of butter (1 tbsp) for about 20 seconds, checking until just melted. Mix in 2 tbsp of the chopped garlic; keep the remaining 4 tbsp separate for frying.

   Uses 1 tbsp Butter · 2 tbsp chopped garlic for the butter mixture

5. 5

   Step 5: Line a heatproof stainless-steel plate that fits your steamer with food-grade baking paper. Leave enough paper overhanging to fold over the prawns. Use a plate large enough to hold all 16 prawns in a single layer.

6. 6

   Step 6: Arrange all the seasoned prawns in the paper-lined plate in a single layer, without overlapping.

   Uses All salt-and-sugar-seasoned prawns

7. 7

   Step 7: Spread all the garlic butter over the prawns. Fold the overhanging paper over them to make a covered parcel.

   Uses All prawns arranged in the lined plate · All prepared butter and two-tablespoon garlic mixture

8. 8

   Step 8: Put a rack in the steamer and add enough water below the plate level for steaming. Bring the water to a full boil. Keep the food plate out of the water.

   Uses External steamer water, kept below the food plate

9. 9

   Step 9: Place the covered prawn plate above the boiling water and cover the steamer. Once steady steam resumes, steam for about 2½ minutes, then check. Continue as needed until every prawn is opaque and firm throughout; larger prawns may need about another minute. Keep the base from boiling dry, topping up below the plate with hot water only if needed.

   Check prawns after 2½ minutes · 3 minUses All arranged prawns and garlic butter in the covered plate · Boiling water below the food plate · Conditional hot top-up below the plate, only if needed

10. 10

    Step 10: When all the prawns are fully cooked, turn off the heat and lift out the plate with heatproof gloves. Open the paper away from your face and scatter all the chopped spring onion over the hot prawns.

    Uses All fully cooked prawns and their plate juices, separate from external steaming water · All washed, drained chopped spring onions

11. 11

    Step 11: Heat all 2 tbsp oil in a small pan. Add the remaining 4 tbsp chopped garlic and fry, watching closely and lowering the heat as needed, until golden and crisp. Lift out the garlic, keeping the frying oil in the pan.

    Uses 2 tbsp Oil · Remaining 4 tbsp chopped garlic for crispy garlic

12. 12

    Step 12: Reheat the retained garlic oil until hot, then carefully pour it over the spring onion and hot prawns. Keep the crisp garlic separate for the final topping.

    Uses All oil left in the pan after lifting out the garlic; recovered amount is unmeasured · All hot prawns, spring onion and plate juices

13. 13

    Step 13: Drizzle all 1 tbsp Hua Tiao / Shaoxing wine and 1 tsp sesame oil over the hot prawns.

    Uses All finished prawns, garnish, oil and plate juices · 1 tbsp Hua Tiao / Shaoxing wine · 1 tsp Sesame Oil

14. 14

    Step 14: Scatter all the crisp fried garlic over the prawns and serve immediately as four side portions.

    Uses All prawns and their finished plate juices · All lifted crisp garlic, separate from the frying oil already poured