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cantonese steamed garlic prawns with glass noodles
A classic Hong Kong-style seafood dish featuring large king prawns butterflied and steamed over a bed of mung bean vermicelli. The glass noodles soak up the savory juices from the prawns and the rich garlic sauce. This recipe captures the essence of the 'Hong Kong to Peckham' feast shown in the images, utilizing the fresh aromatics and wok-steaming technique displayed.
recipe by
esi
mainChinese4 servingspescatarian
1 / 5
30
prep (min)
10
cook (min)
40
total (min)
- •12 pieces large king prawns (shell-on)
- •2 bundles mung bean vermicelli (glass noodles)
- •10 cloves garlic, finely minced
- •2 pieces shallots, finely minced
- •1 inch fresh ginger, minced
- •2 stalks spring onions (scallions), shredded or chopped
- •2 items red bird's eye chilies, sliced (optional)
- •2 tbsp light soy sauce
- •1 tbsp Shaoxing cooking wine
- •0.5 tsp sugar
- •1 tsp sesame oil
- •3 tbsp neutral cooking oil (vegetable or canola)