Recently I’ve been very much obsessed with Sam Leong’s cookbooks – yes and I bought all 3 of his cookbooks (LOL). If you don’t know who this guy is, he’s a Chinese celebrity chef from Singapore and has won many impressive awards and accolades from the culinary world. Trained by his Malaysian dad who was well-known as the king of shark fin years ago. Sam is known for his modern Chinese cuisine, combining old school cantonese cuisine with modern flavours.
So, it is from the cookbook A Taste of Home, that I fell in love with this recipe. It’s not just an easy recipe to follow, the dish is super super tasty and it takes less than 15 mins to cook. So, tell me, what’s not to like aye? That home made soy sauce is (seriously) to die for and goes so well with rice! Not only that sauce is tasty, it’s so versatile that you can use this to dress any steamed chicken or fish dishes.
“Simple recipes are always the best policies. Even better when they taste a-meh-zing!”
If you are a prawn fanatic who wants to ward off blood sucking vampires (with the garlic), then go for this dish and I can guarantee you there will be no regrets – at all.
Steamed Tiger Prawns with Minced Garlic (adapted from Sam Leong’s A Taste of Home)
Serves 2 as part of shared meal
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
1. 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.
2. Drain vermicelli and dip into hot water for 10 seconds. Drain well and arrange on the steaming plate.
3. 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.
4. 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.
5. 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.
6. Reheat home made soy sauce. Spoon as much sauce as you like over the prawns. I also like to drizzle on my rice 🙂 Serve immediately with steamed rice.