Garlic & Vermicelli Steamed Prawns

10 large prawns, shell on
100g mung bean vermicelli noodles
1 whole bulb garlic, finely chopped
1 red chilli, finely sliced
2 spring onions, finely shredded
4-5 tablespoons vegetable oil

The Sweet Soy Dressing

1 tablespoon light soy sauce
1 teaspoon sugar
1 tablespoon hot water

PREPARATION

1. Soak the vermicelli noodles in hot water for about 3 minutes until softened, then drain well.
2. Butterfly the prawns by slicing along the back through the shell and flesh, leaving the tail intact, then remove the vein and rinse briefly.
3. Arrange the soaked vermicelli evenly across a heatproof plate and place the butterflied prawns neatly on top.

COOKING

1. Heat vegetable oil in a pan over medium heat and add the finely chopped garlic. Cook slowly, stirring regularly, until the garlic turns golden and crisp.
2. Remove the crispy garlic with a slotted spoon and reserve. Keep some of the garlic oil to flavour the prawns.
3. Drizzle a small amount of the garlic oil over the raw prawns and vermicelli to season the dish before steaming.
4. Place the plate in a steamer or wok with a steaming rack and steam on high heat for 3-5 minutes until the prawns turn pink and fully cooked.
5. Mix light soy sauce, sugar and hot water together to create a lightly sweetened soy dressing.
6. Remove the prawns from the steamer and scatter the crispy garlic over the top.
7. Add shredded spring onion and sliced chilli over the prawns for freshness and colour.
8. Heat a small amount of oil in a wok until smoking hot and carefully pour it over the spring onion and chilli to release their aroma.
9. Finish by drizzling the sweet soy dressing evenly across the prawns and vermicelli before serving.

School of Wok Tips

• Butterflying the prawns helps them cook quickly and creates an attractive presentation.
• Cook the garlic slowly so it becomes golden and crisp without burning.
• Vermicelli noodles absorb the natural seafood juices released during steaming.
• Pouring hot oil over the garnish releases aroma and enhances flavour.

FAQs

Why butterfly the prawns?
Butterflying helps the prawns cook evenly and allows the flavours to penetrate the flesh.

Can I use peeled prawns?
Yes, but cooking prawns with shells on adds much more flavour to the noodles.

What type of vermicelli should I use?
Use mung bean vermicelli (glass noodles), which absorb sauces and seafood flavour beautifully.