Steamed King Prawn With Golden Pepper Sauce Recipe

Prepare prawns

If prawns are frozen, thaw completely in the refrigerator. Rinse and pat dry with paper towels. If not already deveined and peeled, remove shells and vein. Leave tails on or off per preference.

Season prawns

Place prawns in a bowl. Sprinkle 1 tsp kosher salt and 1 tsp white pepper over them and toss gently to coat. Add julienned ginger and scallion pieces and toss once so aromatics adhere. Drizzle 1 tsp neutral oil and toss lightly.

Set up steamer

Prepare a steamer: bring 1–2 inches of water to a rolling simmer in a wok or large pot fitted with a steamer basket or plate. Use a heatproof plate large enough to hold the prawns in a single layer.

Steam prawns

Arrange prawns in a single layer on the heatproof plate, spreading some of the ginger and scallion under and atop the prawns. Place plate into the steamer, cover, and steam over simmering water for 4–6 minutes depending on prawn size (smaller prawns 4 min, larger 6 min) until shells (if left) turn pink and flesh is opaque and firm. Do not overcook.

Rest

Turn off heat and leave prawns covered for 1 minute to settle. Remove plate from steamer and cover loosely to keep warm while you finish the sauce.

Sweat aromatics

While prawns are steaming (or immediately after), place a medium skillet over medium heat. Add 2 tbs unsalted butter. When butter melts and begins to foam, add minced garlic and shallot. Cook, stirring, 1–2 minutes until fragrant and translucent but not browned.

Cook bell pepper and spices

Add the finely diced yellow bell pepper and 1 tsp minced ginger to the pan. Sauté 3–4 minutes until the pepper softens. Stir in 1 tsp mild yellow curry powder and cook 30 seconds to bloom the spice.

Deglaze and simmer

Add 1 tbs rice wine (or dry sherry) and stir to deglaze. Pour in 1 cup low-sodium chicken or vegetable stock, bring to a gentle simmer and cook 5–7 minutes so flavors concentrate and peppers become very soft.

Finish sauce

Reduce heat to low. Stir in 2 tbs heavy cream, 1 tsp light soy sauce, and 1 tsp sugar. Taste and season with salt and freshly ground black pepper to your preference. Whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry, then slowly stir the slurry into the simmering sauce. Cook 30–60 seconds until sauce thickens slightly. Remove from heat and stir in 1 tsp lemon juice to brighten.

Optional silky finish

For a smoother, silkier sauce (optional): transfer the sauce to a blender and blend on high 20–30 seconds until completely smooth, then return to the pan and keep warm on very low heat. If thin, adjust with a splash of stock; if too thick, thin with up to 2 tbs stock.

Adjust seasoning

Taste the finished sauce and adjust salt, sugar, or lemon as needed. Keep warm until prawns are ready to serve.

Plate the prawns in a single layer on a warmed serving platter. Spoon the golden pepper sauce generously over the prawns, making sure some diced yellow pepper and the silky sauce coat each piece.

Garnish with microgreens or chopped cilantro, place thin lemon wedges on the side, and, if desired, drizzle a little chili oil for contrast. Serve immediately with steamed rice or crusty bread to soak up sauce.