I usually steam my prawns with just garlic and ginger but here's another version with dong guai (angelica) just like what I did with chicken.
Very simple, just rub some salt and pepper over the prawns. Place them inside aluminium foil on a heat proof plate. Next, lay about 4-5 slices of dong guai and some ginger strips over them and sprinkle some kei chi (boxthorn/lycium/Chinese wolfberry) all over. Pour in a few dashes of soy sauce and generous dashes of Shao Xing Hua Diao (a type of Chinese cooking wine). Wrap the foil up tightly and place in a steamer. Steam for about 7-8 mins (I only have 6 huge prawns). You can check by opening up the foil but be careful cos it's super hot. It's cooked if the prawns have all turned orangey and curled up, otherwise rewrap and return to the steamer for a few more mins.
You can opt not to wrap the prawns up in a foil but I find wrapping them up have more flavours since the water vapour doesn't drop inside the prawns and dilute the taste.
Enjoy your long weekend!
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