Tuesday, 4 March 2014

Steamed Prawns in Ginger & Wine


When I spotted this recipe from cookbook Chef At Home – A Taste of Goodness, I show it to my hubby and told him that maybe I should try to cook this for Sunday dinner.

And guess what?  He bought these huge prawns on Saturday morning when we were at wet market doing weekly marketing.  

Look!  The prawns were so big.  It weighed about 700kg (700g) for 9 pcs.
So, I had no choice and went ahead to cook this dish.
What I like about this dish is the sauce.  It has the flavour of shaoxing wine, sesame oil and ginger that mixed with the egg white.
The prawns seasoned with the Chinese white wine had made this a fabulous dish.  It was so well received by kids and husband.  My mum told me that the best way to cook seafood is to steam them to retain the original goodness of the seafood.
Yen from Eat Your Heart Out had cooked something similar to this too.  The ingredients she used were the same as this.  You can check out hers too.


1kg Fresh Tiger Prawns (I’m using clear shell prawns)

¾ tsp salt
½ tsp pepper
2 tsp sesame oil
4 tsp shredded fresh young ginger
1 tbsp Chinese rice wine (I used Shaoxing Wine)
2 egg white
1 stalk spring onion, chopped finely

2 red chillis, cut into strips
1 ½ tbsp ginger strips
1 stalk spring onion, chopped
Coriander leaves, shredded (I used parsley)

(1)Trim tips of prawn heads and legs.

(2)Marinate with seasoning and set aside for ½ to 1 hr in refrigerator

(3)Place on plate and spread chili and ginger strips over prawns

(4)Steam over high heat for 7 to 9 mins, depending on size of prawns

(5)Garnish with spring onion and coriander. Serve.

I’m contributing this recipe to Cook-Your-Books #10, 

Also, I’m submitting this for Little Thumbs Up.  For this month the theme is Prawn. 

 Little Thumbs Up is organised by Zoe from Bake For Happy Kids and Doreen, My Little Favourite DIY
And for March, it’s hosted by Food Playground


  1. Hi Amy, these prawns did look huge in the photos! My mum loves to make this during CNY but when we went back for CNY recently, she didn't make it, may be next time I should make a special request to her. Yours look very delicious!

  2. Hi Amy,

    Pardon me for being "thick" skinned. Are you going to link this dish with LTU prawn this month? Sorry that we are having some hiccups here. We are trying to contact Moon and remind her LTU hosting. If she is not responding, Doreen and I will be doing the hosting starting from this Sat. Can you link your post then?

    Btw, I'm allergy to prawns but happy to cook prawns for my husband and son and for LTU... hmmm...


    1. Hi Zoe
      Oh it's prawn for this month LTU. Ok. I'll link my post when when it's ready! :D

    2. Thanks Amy for linking with us :D

  3. Hi Amy,
    Wow, looks so, so, delicious! We love prawns! And I can just imagine the succulent and fresh taste of these prawns!
    Yummy! Thanks in advance for linking with CYB!

  4. hi amy! 700 kg for 9 prawns..typo error? dont scare me lo! LOL! i love prawns and your mum is right, if they are fresh, just steam them is good enough! yum!

    1. Ahhhhhhh! Thanks for highlighting it Lena! Ya... should be 700g :P

  5. Hi Amy,
    We love prawns too. Your big prawns looks so inviting.
    I can imagine how sweet and juicy this fresh prawns cooked in this recipe... I'm drooling..lols
    Thanks for sharing this to LTU!

  6. Thank you for sharing your recipe. It looks really perfect.

  7. Looks good! I'm sure it tasted good! Thanksfor participating in this month LTU :)