300g prawns, 6 cloves of garlic, 2 stalks of spring onions, 1 stalk of coriander.
SEASONINGS:
2T oyster sauce, 1T rice wine, 1t sesame oil, 1/2t sugar, some ground white pepper.
PREPARATION :
1. Cut off the rostrum on the prawns' heads; Trim off the antenna and legs; Devein with toothpicks; Rinse and pat dry; Spread the tail; Arrange the prawns on a steaming plate with their tails upwards.
2. Rinse and mince spring onions; Peel, rinse and mince garlic; Rinse and discard the stems of coriander.
3. Add the minced garlic and seasonings to a bowl and mix well.
4. Arrange a steaming rack into a deep wok; Arrange the plate on the steaming rack; Pour water into the wok till 1/4 height of the plate; Cover the wok with a lid; Steam over a high heat for 5 minutes; Turn off the heat; Remove; Sprinkle with spring onions; Garnish with coriander. Ready to serve.
COOKING TIPS:
1. Quality prawn should not have a black dot on its head because this is a major sign that the prawn is not fresh and its head is likely to come off.
2. "Devein" means removing the ugly dark "vein" along the prawn's back, which is actually the prawn's digestive tract with a lot of sand and makes the prawn taste gritty and bad to the palate.
