Steamed Prawns with Shaoxing Wine 花彫酒蒸虾
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 2
  • 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
  1. 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.
  2. 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.
  3. Place the steaming plate in a steamer and steam over high heat for approximately 8 minutes until the prawns are cooked.
  4. Garnish with more spring onion if desired and serve hot.
Recipe by Eat What Tonight at