Tuesday, March 18, 2008
Steamed Prawns in Ginger
I know that when one is in a rush, the easiest and fastest food to dish up for a meal is anything steamed. Luckily I bought some large white prawns last week and kept it in the freezer because the price difference for these prawns was up almost RM2 per 100gm.
This is a highly simple dish and quite yummy, especially if you like prawns. The prawns has to be really fresh as for all steamed dishes. However, I was quite surprised that freezing the prawns didn't not alter the freshness of the prawns (luckily).
Whilst the prawns(6 large ones) were defrosting naturally, i got the following stuff for the sauce;
2 inches of young ginger *
4 cloves of garlic *
1 tbsp of light soya souce
1 tsp of Shao Hsing Hua Tiao Chiew (chinese cooking wine, optional)
1/2 tsp of sesame seed oil
salt and sugar taste
chinese parsley for garnishing
Pour all the sauce onto the defrosted prawns and put in a steamer for about 15 to 20mins, depending to intensity of the steamer. I noticed that electric steamers generate more heat then gas. Once done, remove from the steamer and garnish with some chinese parsley
The entire cooking time can be as short at 25mins, if your prawns are not frozen stiff. A quick and yummy dish for lunch or dinner.