Steamed Garlic Prawns with Vermicelli

 Ingredients

50 g mung bean vermicelli noodles  

12 tiger prawns

1 tbsp cooking oil

2 tbsp minced garlic

2 tbsp pickled chili garlic sauce or minced fresh chili (optional)

2 tbsp light soy sauce

1 tbsp Shaoxing rice wine

1 tbsp water

¼ tsp sugar

¼ tsp white pepper

1 pinch salt

chopped scallions for garnishing

 

Instructions

1.      Soak vermicelli noodles in cold water for 10 minutes until they are soft and pliable. Rinse and drain then place them onto a plate.

2.      Peel the body shell of the prawns but keep the head and the tail. Put them flat on a chopping board then cut sideways from the back (Do not cut through). Then place them on top of the noodles with the body part open flat.

3.      Fry garlic and chilli in oil over a medium heat until fragrant but be careful not to burn it. Transfer to a small bowl. Add soy sauce, rice wine, water, white pepper, sugar and salt, then mix well.

4.      Spoon the sauce onto the prawns.

5.      Place the plate into a steamer filled with water & bring the water to a boil. Then leave to steam over a low heat for 7 minutes.

6.      Garnish with spring onion and serve warm.