Steamed Prawn With Garlic Recipe

Clean and season

Rinse prawns under cold water, pat dry with paper towels. If not already done, remove the shell but leave the tail on if desired. Make a shallow cut along the back and remove the vein. Place prawns in a bowl and sprinkle with 1 tsp kosher salt, 1 tsp white pepper, and 1 tbsp light soy sauce. Toss gently to coat and let rest 10 minutes while you prepare other components.

Arrange prawns in a single layer on a heatproof shallow plate or shallow steaming dish, leaving a little space between each so steam circulates evenly.

Combine flavorings

In a small bowl combine the minced garlic (6 cloves), 1 tbsp finely julienned ginger (optional), 1 tbsp Shaoxing wine, 1 tbsp light soy sauce, 1 tsp fish sauce (if using), 1 tsp sugar and 2 tbsp chicken stock or water. Stir to dissolve sugar.

Heat oil and bloom garlic

In a small saucepan or skillet, warm 2 tbsp neutral oil over medium heat until shimmering but not smoking. Add the garlic (and ginger) and gently fry for about 30–45 seconds until fragrant and just turning golden at the edges — do not burn. Immediately pour the hot garlic and oil mixture into the bowl with the liquid seasonings to release aroma and slightly cook the sauce ingredients. Add 1 tsp sesame oil and stir to combine.

Bring about 1 liter (1000 ml) of water to a rolling boil in a wok, large pot with steamer rack, or electric steamer. The water should not touch the steaming plate. Once boiling, place the plate of prawns into the steamer, cover, and steam over high heat for 4–6 minutes depending on prawn size (large prawns typically 5 minutes). Prawns are done when they turn opaque and curl into a loose C shape.

Carefully remove the plate from the steamer using oven mitts or tongs and drain any excess liquid from the plate into the sink or a bowl (reserve a tablespoon if you want to thin the sauce).

Immediately spoon the hot garlic oil mixture evenly over the steamed prawns so the heat melds flavors. Sprinkle the white parts of the sliced scallions over the prawns first, then the green parts for color. If desired, scatter cilantro leaves on top and place lemon/lime wedges on the side.

Serve the prawns hot as an appetizer or with steamed rice. Offer extra light soy sauce or chili oil at the table if guests want more seasoning.