Garlic prawns are absolutely yummo! This version has loads of garlic and a clean, fresh taste.
Ingredients
1 doz prawns
6 cloves of garlic
2-3 spring onions
little bit of coriander
½ tsp of cornflour
½ tsp salt
dash of white pepper
Let’s tackle the prawns first. With a pair of scissors, snip the legs off the prawns. Then split them in half with a sharp knife, along the back and belly. It is easier to start from the tail-end and to use the back of the prawn as a guide. Finally, de-vein the prawns, wash out any dark goo out of the prawn heads (this brown stuff can taste a little funky) and lay them out on a plate (flesh side up).
Finely chop the garlic, spring onion and coriander. Mix these, along with the cornflour, salt and white pepper in a bowl. Add a little bit of water (~1 tsp) if the mixture looks a little dry. This will look similar to the ginger dip here.
Bring water up to the boil in a wok (or steaming pot). Spoon the mixture onto the prawns and steam them for three minutes only as over-cooking the prawns will leave them dry and stringy.
As an optional step you can heat up some oil and drizzle the hot oil over the prawns after they are cooked. This will make the garlic mixture sizzle and release its flavours.
A tasty dish with impressive looks, but really easy to make.
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Comments (1)
You can also sit the prawns on a layer of vermicelli (fan-see). The noodles will soak up all the lovely prawn juices and taste absolutely divine!
You might have to steam it for an extra minute to make sure the noodles get cooked through!