The weather, the freaking hot weather these days is seriously melting me away. Especially when I am just back from a pretty cooling place, the sudden change is really unbearable ! And I guess this is the only time when I really appreciate my office much because I get to enjoy free air-con all day long ! Hahaha !!
And because the weather is freaking humid, I decided to prepare something healthier through steaming. Steaming is rather straight forward and requires little effort. Especially when the kitchen feels like a furnace during the mid day, any minute longer would probably requires me to take another shower or work the air-conditioning harder.
So there you go for this rather noob cook friendly dish that’s made wonderfully flavourful through the huadiao wine and condiments. Using fresh large prawns is an additional bonus to the dish and more especially so if you are getting them from PurelyFresh !
I went islands hopping earlier where fresh seafood is in abundance. And I realised most of the seafood are cooked in this style, whether it’s prawns, scallops or clams, so as to bring out the most freshness out of it. And that cooking alone, is so good that seems to perfect almost every single seafood dish that I had. So once back, I prepared the same. With steaming being a healthier option too especially with the current weather conditions, less the heatiness and oiliness is definitely welcoming.
Hope you enjoyed this dish as much as I do too !!
- 150g fresh prawns
- 1 bunch of glass noode (tang hoon / rice vermicelli)
- ½ tbsp oyster sauce
- ½ tbsp light soya sauce
- ½ tsp sesame oil
- 1½ tbsp Shaoxing huatiao wine
- 1 tbsp water
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 spring spring onion, sectioned
- Trim the feeders of the prawns and cut a slit along the 2 sides of the prawns and removing the thread dirt on both sides, but reserving the shells on. Soak the glass noodle in water till soft and drain. Mix the oyster sauce, light soya sauce, sesame oil, wine and water together.
- On a steaming plate, place the glass noodle first, followed by the minced ginger and spring onion. Place the prawns on top and arranged minced garlic sparingly all over. Drizzle the sauce mixture over.
- Place the steaming plate in a steamer and steam over high heat for approximately 8 minutes until the prawns are cooked.
- Garnish with more spring onion if desired and serve hot.