Blog Revamping

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16 Oct 2012

Monday, 11 April 2005

Steamed Prawns

I was rumaging my freezer and found that I still have a container of prawns. Looks like I better cook them fast! I was lazy to stir or fry anything that day cos after doing so, I need to clean up the kitchen. Thinking fast and checking out what other ingredients I have on hand... thought of a simple recipe for lazy people and taddaaaa... I've got garlic and ginger. These two ingredients are seafood's best friend in Chinese cooking.

What I did was minced up loads of garlic and ginger. Place the prawns in aluminium foil (make sure you'll have enough to wrap them up). Add in some soya sauce, dash of pepper and the minced garlic and ginger. Mix well and you can leave it to marinade for a short while. Before placing them in the steamer, add in some cooking wine. I've used Stone's Ginger Wine. You can use others like mirin or rice wine. I haven't tried western wine yet though. Fold up the foil tightly to prevent the steam going into the parcel.

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Place the parcel in a heat proof plate and steam for about 10 minutes depending on the amount and size of prawns. It will turned out looking like this...

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Anonymous said...

What a fabulous way to steam the prawns. The foil can better retain the moistness and sweet juices of the prawns. That's how I usually steam prawns too, but I've never thought of wrapping the prawns in foil. Thanks for the great tip! :)

Babe_KL said...

No problem, Julia ;)

stef said...

that is an excellent idea - maybe I can try it with other types of seafood like scallops and clams. yum :)

Babe_KL said...

of course stef... you may try fish, crabs, in fact most seafood.