Cook time: 15 mins
Yield: 2 to 3 serves
Ingredients:
- 8 (about 235 gm) prawns / shrimps
- 50 gm vermicelli noodles
- 4 to 5 cloves, minced
- 2 Tbsp oil
- 2 spring onion, diced
- 1 Tbsp light soy sauce
- 2 Tbsp chicken stock (or water)
- 1 Tsp sugar
- Soak vermicelli noodles in warm water for about 10 minutes until softened. Use a pair of scissors to cut into 2 to 3 sections. Drain out. Set aside.
- Rinse prawns and pat dry with kitchen towels. Use a pair of scissors to trim off the rostrum and legs. Cut the shells along its back. Then use a knife to make an incision by cutting the flesh about three-quarters of the way into prawn flesh, from the head to nearly all the way down to the tail. Remove the vein. Open the flesh and slightly press to flatten. Set aside.
- Put all the sauce ingredients into a saucepan. Cook until sugar is dissolved.
- Heat 2 tablespoons of oil in a pan. Saute half of the garlic, leaving another half behind. Be careful not to burn the garlic. Remove from heat.
- Place vermicelli noodles on a plate with prawns on top in one layer. Evenly put all the minced garlic, including cooked and uncooked on the prawns. Steam in a wok or steamer for 10 to 12 minutes, until the prawns turn to be opaque. Don’t overcook though. Sprinkle diced spring onion. Drizzle the sauce. Serve immediately.
- The vermicelli noodles will be softened and much easier to cut into sections.
- If chicken stock is not handy, you can use water instead. Or you might like to add ¼ tsp of chicken bouillon powder and mix with the water to enhance the flavours if you like.
- The steaming time depends on the size of your prawns. Please adjust accordingly.
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