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Steamed Prawns Recipe

Sunday, February 24, 2013 | Labels: , , |

These prawns were so huge, they were like mini lobsters! Anyway, with such fresh seafood - one of the best ways of cooking them in my books is simply steaming them with copious amounts of fresh ginger and green onions, flavoured simply with some good quality soy sauce and a dash of Chinese rice wine.  The prawns cannot be oversteamed but this really depends on the size of your prawns.  For a final touch, you can opt to add 2 egg whites (not beaten) in the last 2 minutes of steaming. 

Steamed Giant Prawns Chinese Style

For easier steaming, I recommend to butterfly the prawns and to steam them right before you serve this dish.  They should be served piping hot and reserved to be the last dish you cook.  This post is part of my Yuen Chun Recipes, an ongoing project on this blog.

Steamed Giant Prawns Chinese Style
Serving suggestion: with hot steamed rice

6 large prawns, the freshest you can get - butterflied
3 cloves garlic, minced
3 stalks green onions, sliced
6 slices young ginger

2 tablespoons light soy sauce (I used Yuen Chun)
1 tablespoon oil
Dash of Chinese rice wine or sake

2 egg whites (unbeaten) if using


Prepare a steaming dish.  Place the ginger and some green onions on the bottom with the garlic.  Place the prawns on top.  Add the seasoning on top of the prawns.  Add the rest of the green onions.

Steam over high heat for about 15 minutes (this is because the prawns we used were huge), for smaller prawns around 8-10 minutes should suffice.  If using the egg, add at the last 3 minutes.  Once prawns are cooked, remove from heat and serve immediately.


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