Seafood Feast (Part 3): Steamed Prawns with Ginger Sauce

September 3, 2011 § 1 Comment

I swear I’m not a heartless fiend, but…

…when prawns are so fresh that their babies have only been orphaned 5 seconds ago, their flesh is firm and not powdery, with a natural sweetness. The best way to appreciate the freshness is to steam or boil them in their shells. I opted for steaming to retain all that prawny goodness. I actually feel a little guilty calling this a recipe since it’s so simple, but damn it’s so good!

Steamed Prawns with Ginger Sauce

  • 500g small-medium prawns (e.g. vannamei prawns)

For the sauce

  • 3 tbsp light soy sauce
  • Ginger, sliced into thin strips

1. Wash the prawns, leaving the shells on. You may snip off the sharp barbs on the tops of their heads if you wish.

2.  Prepare the steamer, then place the prawns in a single layer in the steamer once steam starts escaping.

3. Mix sauce ingredients.

4. Steam prawns until they just turn all pink, about 1-2 min.

5. Remove prawns from steamer and serve immediately with sauce.

Finger lickin’ good!

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