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.

Ingredients

• 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

Instructions

1. 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.
2. 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
3. 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.
4. Spoon the sauce onto the prawns. Then place the plate into a steamer. Steam over low heat for 5 minutes.
5. 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.