INGREDIENTS:
- 6 pcs large fresh tiger prawns
- Handful glass vermicelli, soak in warm water for 30 mins
- 8 pcs garlic, peeled and minced
- Corn flour, 1/2 tsp mixed with 2 to water
- 1/4 tsp salt
- 3 tbsp vegetable oil
- Handful coriander, to garnish
Home-made soy sauce:
- 1/2 tbsp cooking oil
- 2 ginger slices
- 2 sprigs coriander leaves
- 1 spring onion, cut into short lengths
- 1 tbsp light soy sauce
- Dash of dark soy sauce
- 10g rock sugar
INSTRUCTIONS:
- To make the soy sauce, heat oil in a pan and stir fry ginger, spring onion and coriander leaves until fragrant. Then add the remaining ingredients, taste and adjust seasoning. Bring to boil. Strain and set aside.
- Drain vermicelli and dip into hot water for 10 seconds. Drain well and arrange on the steaming plate.
- Prep the prawns – rinse, remove heads, devein and trim off legs. Leave shell and tails intact. Using a sharp knife or scissors, butterfly the prawns in half lengthwise. Arrange them on top of the vermicelli on the steaming plate, flesh side up.
- Pour 1 tbsp oil on a heated pan. Pour 3/4 of the minced garlic into the pan and sauté on medium low heat until crispy and brown. Drain and set aside.
- Combine the remaining minced garlic, crispy fried garlic, salt, corn flour mixture and 2 tbsp oil. Pour over the prawns. Steam for 3-4 mins until prawns are cooked through.
- Reheat home made soy sauce. Spoon as much sauce as you like over the prawns. Serve immediately with steamed rice.
Source: Burp! Appetit
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