Extremely simple, easy and delicious prawn dish. Steaming is probably the best way to enjoy these prawns in all it's natural sweetness. The garlic, ginger and Hua Tiao wine brings out a strong aroma in the gravy while glass noodles will soak up the sweet and savoury gravy of the steamed prawns. If you like it spicy, you can also add a few pieces of chilli padi.
This dish should be served piping hot, preferably straight from the steamer so be sure to only steam the prawns when about to be served.
Ingredients: (Serves 2)
10pcs Tiger Prawns
35g Glass Noodles (soak for 15 mins)
1 clove Garlic (minced)
1 tbsp Ginger (minced)
Spring onions (cut 3cm lengthwise)
1 tbsp Cooking Oil
Seasoning sauce : (mix together)
50ml Water
1/2 tsp Sugar
1 tsp Oyster Sauce
1 tbsp Light Soy Sauce
Pinch of Salt
1 tbsp Chinese Hua Tiao Wine
Dash White Pepper
Step by Step:
1. Line a thin layer of soaked glass noodles on plate.
2. Place tiger prawns on top of glass noodles with some spring onions in between the prawns. (keep some spring onions for garnishing later)
3. Heat up wok with some oil. Saute garlic, ginger till fragrant. Pour onto prawns.
4. Pour seasoning sauce all over the prawns.
5. Steamed on rapid boiling water for 8 mins.
6. Dish up, garnish with spring onions & serve immediately.
Happy Cooking.
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