Chinese Steamed Garlic Prawns with Glass Noodles
Indulge in a culinary masterpiece with Garlic-infused Steamed Tiger Prawns with Vermicelli. Tender tiger prawns, delicately prepared and bathed in a savory garlic sauce, rest atop a bed of soft Chinese vermicelli. The dish's aroma is an irresistible invitation to the table, where each bite offers a harmonious blend of succulent seafood and aromatic flavors. Garnished with crisp spring onions and fried garlic, this dish promises a symphony of taste and texture that will delight the senses and leave a lasting impression.
Place the glass noodles in a bowl and cover it with hot water. Let it soak for 30 minutes. Drain the vermicelli through a Varoma dish, then transfer it to a heatproof shallow bowl (about 12-14 cm diameter) and place the bowl in the Varoma dish, ensuring some holes remain unobstructed for steam circulation. Prepare the tiger prawns by trimming off the whiskers, and legs. Cut a slit in the middle, remove the veins, and butterfly the prawns. Set them aside.
Place garlic and oil into Thermomix® mixing bowl. Chop for 5 sec | Speed 5. Remove and set aside.
Heat a pan with oil over medium heat. Add the reserved garlic and fry until golden. Set aside 2 tbsp of fried garlic for garnishing later. To the pan, add salt, white pepper, 50g water, light soy sauce, oyster sauce, rice wine, sugar. Heat until the sugar is dissolved, then pour the sauce into a bowl and set aside.
Arrange the prawns on top of the drained glass noodles. Pour the garlic sauce evenly over the prawns. Place 500g water in the mixing bowl, set up the steamer tray, and place the plate with prawns into the Varoma tray, ensuring the ventilation holes are clear. Cover the steamer tray with its Varoma lid and steam for 12 min | Varoma | Speed 1 or until prawns are pink.
Sprinkle the prawns and glass noodles with chopped spring onions and reserved fried garlic for garnish. Serve hot and mix the glass noodles until covered in sauce.
Ingredients
Directions
Place the glass noodles in a bowl and cover it with hot water. Let it soak for 30 minutes. Drain the vermicelli through a Varoma dish, then transfer it to a heatproof shallow bowl (about 12-14 cm diameter) and place the bowl in the Varoma dish, ensuring some holes remain unobstructed for steam circulation. Prepare the tiger prawns by trimming off the whiskers, and legs. Cut a slit in the middle, remove the veins, and butterfly the prawns. Set them aside.
Place garlic and oil into Thermomix® mixing bowl. Chop for 5 sec | Speed 5. Remove and set aside.
Heat a pan with oil over medium heat. Add the reserved garlic and fry until golden. Set aside 2 tbsp of fried garlic for garnishing later. To the pan, add salt, white pepper, 50g water, light soy sauce, oyster sauce, rice wine, sugar. Heat until the sugar is dissolved, then pour the sauce into a bowl and set aside.
Arrange the prawns on top of the drained glass noodles. Pour the garlic sauce evenly over the prawns. Place 500g water in the mixing bowl, set up the steamer tray, and place the plate with prawns into the Varoma tray, ensuring the ventilation holes are clear. Cover the steamer tray with its Varoma lid and steam for 12 min | Varoma | Speed 1 or until prawns are pink.
Sprinkle the prawns and glass noodles with chopped spring onions and reserved fried garlic for garnish. Serve hot and mix the glass noodles until covered in sauce.
