Steamed king prawns with ginger and spring onions

Name: Steamed king prawns with ginger and spring onions
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 16 extra-large green prawns, peeled (tails intact), deveined; 1/3 cup (80ml) Chinese rice wine (shaohsing) or dry sherry; 30g ginger, cut into thin matchsticks; 2/3 cup thinly sliced spring onion; 1 tsp caster sugar; 1/4 cup (60ml) light soy sauce; 1 tsp sesame oil; 2 tbs peanut oil; Pinch of ground white pepper

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : Kylie Kwong

summer starter dinner

Steamed king prawns with ginger and spring onions

Ingredients

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16 extra-large green prawns, peeled (tails intact), deveined1/3 cup (80 milliliters) Chinese rice wine (shaohsing) or dry sherry30 grams ginger, cut into thin matchsticks2/3 cup thinly sliced spring onion1 tsp caster sugar1/4 cup (60 milliliters) light soy sauce1 tsp sesame oil2 tbs peanut oilPinch of ground white pepper

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Instructions

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Step 1

Place prawns, in a single layer, in a shallow heatproof dish that will fit inside a large bamboo steamer basket (if you have a two-level steamer, use smaller dishes on each level with 8 prawns on each). Cover with rice wine and 2/3 cup (160ml) warm water. Top with ginger, then place dish in steamer. Sit steamer over a deep saucepan or wok filled with boiling water. Cover and steam for 5 minutes or until just cooked. Transfer prawns to a platter and pour over juices. Sprinkle with spring onion, sugar, soy sauce and sesame oil.

Step 2

Heat peanut oil in a small frypan over high heat until very hot. Carefully pour over prawns (it may spatter). Sprinkle with pepper and serve immediately.