Ingredients
The following ingredients have 4 Servings
- 16 extra-large green prawns, peeled (tails intact), deveined
- 1/3 cup (80ml) Chinese rice wine (shaohsing) or dry sherry
- 30g ginger, cut into thin matchsticks
- 2/3 cup thinly sliced spring onion
- 1 tsp caster sugar
- 1/4 cup (60ml) light soy sauce
- 1 tsp sesame oil
- 2 tbs peanut oil
- Pinch of ground white pepper
Instruction
- Place prawns, in a single layer, in a shallow heatproof dish that will fit inside a large bamboo steamer basket (if you have a two-level steamer, use smaller dishes on each level with 8 prawns on each). Cover with rice wine and 2/3 cup (160ml) warm water. Top with ginger, then place dish in steamer. Sit steamer over a deep saucepan or wok filled with boiling water. Cover and steam for 5 minutes or until just cooked. Transfer prawns to a platter and pour over juices. Sprinkle with spring onion, sugar, soy sauce and sesame oil.
- Heat peanut oil in a small frypan over high heat until very hot. Carefully pour over prawns (it may spatter). Sprinkle with pepper and serve immediately.
