Tender tiger prawns steamed over silky beanthread noodles and enoki mushrooms, finished with garlic, light soy sauce and hot oil.
Prep Time: 20 minutes
Cooking Time: 4 minutes
Total Time: 24 minutes
Serves: 2
Cuisine: Chinese
Course: Main Dish
Tags: Steamed Prawns · Prawn Recipes · Chinese Recipes · Beanthread · Glass Noodles · Enoki Mushrooms · Garlic Prawns · Seafood Recipes
Ingredients
For the Prawns
- 6 tiger prawns
- 50g beanthread noodles, soaked for 2 hours
- 1 packet enoki mushrooms
- 1½ tbsp minced garlic
- 2 tbsp light soy sauce
- 2 tbsp sunflower oil
For the Marinade
- 2 slices fresh ginger
- ½ tsp salt
- 1 tsp white pepper powder
- 1 tbsp Shaoxing wine
Method
1. Prepare the prawns
Wash the prawns and remove the heads and body shells, leaving the tails intact.
Make a cut lengthways along the back of each prawn, being careful not to cut all the way through.
Open the prawns out so they can lie flat.
2. Marinate the prawns
Place the prawns in a bowl.
Add the sliced ginger, salt, white pepper and Shaoxing wine.
Mix well and leave to marinate for 15 minutes.
3. Assemble the dish
Place the soaked beanthread noodles on a serving plate.
Spread the enoki mushrooms evenly over the noodles.
Arrange the prawns flat on top of the mushrooms.
4. Add the garlic
Spread the minced garlic evenly over the prawns.
5. Steam
Place the plate in a steamer and steam over high heat for 3 minutes.
6. Add the soy sauce
Pour the light soy sauce over the prawns.
Steam for a further 1 minute.
7. Finish with hot oil
Heat the sunflower oil in a small pan over high heat until very hot.
Carefully pour the hot oil over the prawns and garlic.
Serve immediately.
Notes
- Beanthread: Soak the beanthread noodles for approximately 2 hours before cooking so they soften evenly.
- Prawn preparation: Keeping the tails attached makes the dish easier to arrange and serve.
- Hot oil: Pour the oil carefully over the garlic and prawns to release the aroma and flavour.
- Serving: Serve immediately while the prawns and garlic are hot.
