Monday, 10 June 2013

PauPau Steamed Prawn with Ginger & Chinese Wine

10 ~ 12 fresh prawns (trimmed but with shell on)
1 ginger (peeled and shredded)
1 garlic (peeled; you may chopped it finely.)
2 ~ 3 tablespoons sesame oil
2 ~ 3 tablespoons Hua Tiao Chinese Wine
1 tablespoon light soy sauce

Using a scissor (or knife), score the back of the prawn and remove those unwanted parts.
Add Hua Tiao Chinese Wine, soy sauce and 1 tablespoon sesame oil in a small bowl and mix well. Pour the mixture with the prawn and marinate for about 10 minutes.
Add 2 tablespoons sesame oil into the pan and stir fry the ginger and garlic until golden brown or fragrant.
Reserved the stir fry ginger and garlic for later use.
Steam the marinated prawn in a steamer over the high heat for 5 ~ 6 minutes or until cooked. Add in the stir fry ginger and garlic on top of the prawn when halfway steaming the prawn.
Ensure that the prawn is not overcooked, else the prawn will be become hard.

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