The last prawn dish I cooked was a crispy golden fried prawns which is well received by all young and old. However, I have been brought up to remember that the best way to cook fresh seafood like fish, prawns and even crabs would be to steam them to retain as much of the original goodness of the ingredient as possible. Hence one of the most popular dishes served in seafood restaurants here is still steamed prawns or white water poached prawns in their shell.
What I like about this recipe is how the flavours of ginger, sesame oil and Chinese wine – each distinct enough on its own- meld together to result in a well balanced subtlety that is at the same time refined yet comforting.
I don’t think this turned out quite right. I believe I did not control the heat well enough… having done which, I believe would result in a tofu like smoothness in the egg white. Well, I have no trouble at all repeating this again the next time I buy a batch of fresh prawns at the wet market…
- 300g Fresh Prawns
- 5cm knob Ginger, finely sliced.
- Dash Chinese cooking wine
- 1 (40g) Egg White
- 4 tbsp (40g) Chicken stock
- Pinch Salt
- Pinch Sugar
- Dash Sesame oil
- Coriander leaves
- Shell prawns to leave only the tail end intact. Devein and wash.
- Lay prawns on a steaming plate.
- Pour seasoning over prawns and sprinkle ginger over the prawns.
- Set up steamer and wait until water is boiling. Place prawns in a steamer and steam over medium to high heat for 10mins until prawns are cooked.
- Pour Chinese wine over prawns, garnish with coriander leaves and serve immediately while hot.