Steamed Prawn Recipe is my take on Marion’s Kitchen YouTube Episode entitled Steamed Garlic Shrimp Chinese Restaurant Style Recipe. I followed most of the recipe and included some of my own.
My mom loves to buy prawns or shrimps for our packed lunch. She either stir fry it with butter and garlic, with broccoli, with salted egg and even orange soda. There’s one rule I always apply with cooking shrimps. I always cut its horn and whisker, and as much as possible I always remove the shell but save the head.
I would say shrimp or prawn is one of our favorite seafood, that would be me and my mom. There is something eating shrimps that made me happy. When you sip its head it has a nice rich flavor and when you sink you teeth on its meat it has this crisp subtle sweetness.
If it’s not for our packed lunch my mom would make it sinigang. My dad however, loves to mix it with his labong or bamboo shoot recipe. We also love to mix it with our ginulay na mais or corn soup for added flavor.
Tips
Like I said a while ago, I decided to tweaked the original recipe for this steamed prawn recipe. First, I decided to marinate the prawns in kimchi seasoning which I bought online. This is to flavor the prawns and to give it a hint of spiciness.
For the garlic paste, I combined the garlic and the whole spring onion. The original recipe only uses the lower half of the spring onion. Then, I pulsed everything in the food processor.
I combine the garlic paste and the cooking oil in a sauce pan without switching on the burner. I place the burner setting on a very low heat to slowly cook the garlic mixture to bring out its flavor. You need to pay attention while cooking the garlic paste. It has to be slow and you just need to cook it until the garlic doesn’t taste raw or it does not have that raw garlic aroma. You don’t want it to turn golden brown.
Remember that through out the cooking process you need to maintain a very low heat to slowly bring out the flavor of the garlic paste. Lastly, you have to add the sesame oil at the very end of the cooking process. Sesame oil evaporates fast and you want that Asian sesame flavor.
Click Shrimp and Prawn Recipes for more impressive dishes.
Ingredients
| 500 grams | Prawns |
| 3 Tablespoons | Kimchi Seasoning |
| 2 heads | Garlic, skin removed |
| 1/2 cup | Chopped Spring Onion |
| 4 Tablespoons | Oil |
| 1/2 Tablespoon | Salt |
| 1 Tablespoon | Soy Sauce |
| 2 Tablespoons | Rice Wine |
| 1/2 Tablespoon | Sugar |
| 1 teaspoon | Sesame Oil |
Procedure
Thoroughly wash the prawns. Remove head and rinse again.
Cut the back of prawn using a pair of scissors starting from the head part going to the tail.
Using a knife, cut through the prawn about 3/4 deep to butterfly the prawn. Do the same for the rest of the prawns.
Add the kimchi seasoning and gently massage the prawns. Marinate the prawns for an hour to 4 hours.
In a food processor, combine garlic and spring onion. Pulse until a paste is formed.
Combine garlic mixture and oil in a sauce pan. Switch on heat to very low setting.
Cook garlic for 5 to 8 minutes. Do not let the garlic mixture turned golden brown.
Add salt, soy sauce, rice wine, and sugar. Stir and cook for another 3 to 5 minutes. Remove from heat and transfer in a bowl. Add sesame oil and mix.
Place the prawn on a skewer starting from the tail part going through the head part to straighten the prawn.
Butterfly the prawn and stuff with the garlic mixture.
Arrange in a platter and steam for 10 to 15 minutes or until the prawns turned orange.
Steamed Prawn Recipe
Equipment
- Wooden Skewer
Ingredients
- 500 grams Prawns
- 3 Tablespoons Kimchi Seasoning
- 2 head Garlic, skin removed
- 1/2 cup Chopped Spring Onion
- 4 Tablespoons Oil
- 1/2 Tablespoon Salt
- 1 Tablespoon Soy Sauce
- 2 Tablespoons Rice Wine
- 1/2 Tablespoon Sugar
- 1 teaspoon Sesame Oil
Instructions
- Thoroughly wash the prawns. Remove head and rinse again.
- Cut the back of prawn using a pair of scissors starting from the head part going to the tail.
- Using a knife, cut through the prawn about 3/4 deep to butterfly the prawn. Do the same for the rest of the prawn.
- Add the kimchi seasoning and gently massage the prawns. Marinate the prawns for an hour to 4 hours.
- In a food processor, combine garlic and spring onion. Pulse until a paste is formed.
- Combine garlic mixture and oil in a sauce pan. Switch on heat to very low setting.
- Cook garlic for 5 to 8 minutes. Do not let the garlic mixture turned golden brown.
- Add salt, soy sauce, rice wine, and sugar. Stir and cook for another 3 to 5 minutes. Remove from heat and transfer in a bowl. Add sesame oil and mix.
- Place the prawn on a skewer starting from the tail part going to the head part to straighten the prawn.
- Butterfly the prawn and stuff with the garlic mixture.
- Arrange in a platter and steam for 10 to 15 minutes or until the prawns turned orange.
