Cantonese Steamed Garlic Prawns
Tender prawns infused with aromatic garlic and ginger, steamed to perfection in minutes. A classic Cantonese dish that's elegant enough for dinner yet simple enough for any weeknight.
- Total time
- 20 min
- Servings
- 2
- Calories
- 156
- Protein
- 21g
Ingredients
- 12 pieces large prawns, peeled and deveined
- 6 pieces garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 pieces scallions, green parts only
Instructions
- 1
Peel away the papery skin from each garlic clove by placing it on the cutting board, laying the flat side of a knife blade on top, then pressing down hard with the heel of your hand until the clove flattens slightly and the skin separates.
- 2
Slice each flattened garlic clove into thin pieces, about the thickness of a coin, by moving the knife downward across the length of the clove in a rocking motion.
- 3
Peel the fresh ginger by scraping the surface with the edge of a spoon to remove the papery brown skin, then mince it into pieces smaller than a grain of rice until you have 1 tablespoon.
- 4
Slice each scallion crosswise (perpendicular to its length) into thin rings about 1/4 inch wide, keeping the white and light green parts separate from the dark green tops.
- 5
Fill a wok, large shallow pan, or steamer pot with 1 inch of water and bring it to a boil over high heat until you see large bubbles vigorously breaking the surface, about 5 minutes.
- 6
Arrange the prawns in a single layer on a heatproof plate that fits inside your steamer, leaving about 1/2 inch of space between each prawn so steam can circulate around them.
- 7
Scatter the sliced garlic and minced ginger evenly over the prawns, then drizzle the 2 tablespoons of soy sauce over the top.
- 8
Carefully place the plate of prawns on the steamer rack or trivet inside the pot with boiling water, then cover the pot with a lid and steam over high heat for 5 minutes.
- 9
Check that the prawns have turned from gray to opaque white-pink and feel firm when you gently press one with a fork, signaling they are fully cooked; if any remain translucent, cover and steam for 1 minute more.
- 10
Remove the plate from the steamer using tongs or a folded kitchen towel as protection from the hot steam, and place it on a countertop or trivet to cool for 30 seconds.
- 11
Drizzle the 1 tablespoon of sesame oil evenly over the prawns, then scatter the reserved dark green scallion rings and white scallion pieces on top as garnish.
- 12
Serve the prawns directly on the plate, pouring any broth that has collected on the plate over each portion.
Tools you’ll need
- wok or large shallow pan or steamer pot
- steamer rack or trivet
- heatproof plate that fits inside steamer
- lid for pot
- cutting board
- chef's knife
- spoon
- tongs or folded kitchen towel
- fork
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
