Steamed Garlic Butter Prawns with Vermicelli
Servings Prep Time
5people 20minutes
Cook Time
Servings Prep Time
5people 20minutes
Cook Time
  • 10 big sea prawns
  • 1 1/2tbsp KCT Light Soy Sauce Superior
  • 50g butterroom temperature
  • 8cloves garlicminced
  • 3tbsp oilfor frying garlic
  • 2stalks spring oniongarnish
  • 1stalk coriandergarnish
  • 1bundle tanghoonsoak in water for 30 minutes to soften
Step 1- Prepare the prawns
  1. Using kitchen scissors, trim away the whiskers and sharp edges of the prawns.
  2. With a sharp knife, cut the prawns into half but not all the easy through and remove the veins.
  3. Season the prawns by mixing with the soy sauce. Set aside.
Step 2- Preparing the garlic butter stuffing
  1. In a frying pan, add oil and fry half of the garlic for 2 minutes. Be careful not to brown them. Remove from the heat.
  2. Mix the cooked garlic and raw garlic with the butter to form a compound butter and set aside.
Step 3- Stuff and steam the prawns
  1. Lay the tanghoon on a steaming dish.
  2. Stuff the prawns with the compound butter and place the prawns on top of it. Put the dish into the steamer.
  3. Steam over high heat for about 4 to 5 minutes or till your desired doneness. Be mindful not to overcook the prawns.
Step 4- Garnish
  1. Heat up the remaining 1 tablespoon of oil till bubbling slightly.
  2. Add spring onions and coriander over the prawns and drizzle with the hot oil. Serve hot.