Steaming is the best way to enjoy prawns in its natural sweetness. It preserves the original flavours. I enjoyed how the glass noodles will soak up the wonderful gravy from the steamed prawns. I tend to add more glass noodles for this dish. Serve this hot and direct from steamer.
- 100 g mung bean vermicelli noodles
- 10 tiger prawns about 250g
- 1 tbsp cooking oil
- 2 tbsp minced garlic
- 2 tbsp minced fresh chili
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing rice wine
- 1 tbsp water
- ¼ tsp sugar
- ¼ tsp white pepper
- 1 pinch salt
- chopped scallions for garnishing
- Soak vermicelli noodles in warm water for 5 minutes (or follow the packaging instructions) until they are soft and pliable. Rinse under cold water and drain. Then place them onto a plate.
- Peel the body shell of the prawns (keep the head and the tail). Put them flat on a chopping board then cut sideways from the back (Do not cut through). Place them on top of the noodles with the body part open flat
- Fry garlic and chilli in oil over a medium heat until fragrant. Transfer to a small bowl. Add soy sauce, shao xing wine, water, white pepper, sugar and salt, then mix well.
- Spoon the sauce onto the prawns. Then place the plate into a steamer. Steam over low heat for 5 minutes.
- Once done, pour around the dish with another 1tbsp of shaoxing wine just before serving. Garnish with spring onion or cilantro. Serve warm with plain rice.