We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This dish combines the delicate sweetness of fresh prawns with the aromatic punch of garlic and the soft texture of vermicelli noodles. The garlic sauce, infused with soy sauce and oyster sauce, adds depth and umami, while the final drizzle of hot oil enhances the fragrance. Perfectly steamed in just minutes, this recipe is a quick yet flavorful way to enjoy seafood.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
1. Cut off the prawn heads, remove the shrimp vein and intestines, then cut each prawn open along the back.
Soak the vermicelli in warm water until soft, then drain well.
2. Soak vermicelli noodles in hot water until soft, cut into short lengths. Add light soy sauce, oyster sauce and a little sugar, then mix well.
Mix the softened vermicelli with the vermicelli marinade and spread evenly on the bottom of a steaming plate.
3. Mince garlic finely, pour hot olive oil over the minced garlic to bring out the aroma. Stir in light soy sauce, oyster sauce and sugar, set the garlic sauce aside.
Clean the prawns, cut them open along the back to remove the shrimp vein, then arrange the prawns on top of the seasoned vermicelli.
4. Use the back of a knife to gently pound and flatten the prawn meat on the opened back, then pull out any remaining shrimp intestines. This helps the prawns lay flat for a neat presentation.
Heat olive oil in a pan, pour hot oil over the minced garlic to release the fragrance, then stir in light soy sauce, oyster sauce, and sugar to make the garlic sauce.
5. Spread the seasoned vermicelli evenly on a plate as a base, arrange the prepared prawns on top, then spoon the garlic sauce over each prawn. Steam on high heat for 3 minutes after the water boils.
Spoon the garlic sauce evenly onto each prawn.
6. Take the plate out of the steamer, sprinkle chopped green onions over the prawns.
7. Drizzle a little hot oil on top to enhance the fragrance, then serve.
Bring water to a rolling boil in a steamer, place the plate inside and steam on high heat for 6–8 minutes until the prawns turn pink and are cooked through.
Cooking Tips
1. Discard prawn heads without roe, they take up space and make plating messy.
2. Removing shrimp veins, cutting open the backs and pulling out intestines is simple but time-consuming.
3. Use hot water to soak vermicelli for faster softening.
4. You can add chili peppers for extra spicy flavor if desired.
5. Do not steam longer than 3 minutes, otherwise the prawn meat will turn tough and stick to the shells.
6. For richer garlic flavor, make golden garlic sauce: divide minced garlic into two portions. Fry one portion in hot oil until golden brown (do not burn, or it will taste bitter), then mix with raw garlic before adding seasonings.
Sprinkle chopped green onions for garnish after steaming thoroughly.
Take out the dish, sprinkle with chopped green onions, and drizzle a little hot oil for extra aroma before serving.
Friendship Contribution: Homemade All-Purpose Garlic Sauce Recipe
All-purpose Garlic Sauce Recipe
Ingredients
10 single-clove garlic bulbs
4 small chili peppers
½ teaspoon chicken stock sauce
1 tablespoon oyster sauce
1g white sugar
3 tablespoons steamed fish soy sauce
Cooking oil as needed
Cooking Steps
1. Peel the single-clove garlic. Chop half of the garlic into coarse minced garlic, and the other half into fine garlic paste. Slice small chili peppers into rings and set aside.
2. Put both kinds of minced garlic and chili rings into a heat-resistant large bowl.
3. Heat cooking oil in a pan. When the oil reaches 70% heat, pour it over the garlic in two batches while stirring constantly to bring out the strong garlic aroma.
4. Add steamed fish soy sauce, oyster sauce, half a spoon of chicken stock sauce and 1 gram of white sugar into the bowl, stir thoroughly until well blended.
5. Let it stand and marinate for 10 minutes to develop full flavor. The all-purpose garlic sauce is ready. It can be used for barbecue, steamed seafood, cold dishes and dipping sauce.
Want to keep this recipe for later? We can email it to you!
For a stronger garlic flavor, let the minced garlic sit in the hot oil for a few extra seconds before mixing it into the sauce.
You can substitute olive oil with any neutral cooking oil like vegetable or canola oil.
Adjust the sugar in the garlic sauce to balance the sweetness according to your taste.
Can I use frozen prawns instead of fresh?
Yes, you can use frozen prawns, but make sure to thaw them completely and pat them dry before cooking.
What type of vermicelli noodles should I use?
Rice vermicelli works best for this recipe as it absorbs the flavors well and has a soft texture.
Can I skip the oyster sauce?
Oyster sauce adds a rich umami flavor, but you can substitute it with hoisin sauce or soy sauce if needed.
How do I know when the prawns are cooked?
The prawns are cooked when they turn pink and opaque, and the flesh feels firm to the touch.
Can I make this dish without a steamer?
Yes, you can use a large pot with a steaming rack or a wok with a lid to steam the dish.
I share authentic traditional Chinese homemade food recipes, including desserts, tea drinks, snacks and classic folk cuisine. All recipes are for personal homemade learning and DIY practice.
...
