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.
