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As we enter the new decade in 2020 with Chinese New Year just around the corner, we\u2019re sure you are wondering what special dish to bring for the potluck. To help you decide, we are launching our Top 8 CNY Dishes series where each dish is easy to prepare, yummy AND auspicious!<\/p>\n
First up on the list, we have home cook Lilian Liong\u2019s recipe for Steamed Garlic Butter Prawns and Vermicelli.<\/p>\n
Prawns (\u867e) in Cantonese sounds like laughing\uff08\u54c8\uff09hence, prawn dishes symbolise a happy year ahead that is full of smiles and laughter (\u54c8\u54c8\u5927\u7b11).\u00a0 Some of the common CNY prawn recipes include the Cantonese Har Lok, Salted Egg Yolk Prawns, and Cereal Prawns.<\/p>\n
But for 2020, how about serving a steamed prawn dish? Not only is this dish as delicious as the fried prawns dishes, it is healthier and fuss-free to prepare too!<\/p>\n\nSteamed Garlic Butter Prawns with Vermicelli<\/p>\n<\/figcaption>More<\/span><\/button><\/div>\n<\/figure>\nSteamed Garlic Butter Prawns with Vermicelli<\/p>\n
This glass noodle prawn recipe is cooked in the Chinese style of steaming and simply flavoured with Kwong Chong Thye\u2019s Light Soya Sauce Superior that enhance its natural flavour.<\/p>\n
KCT\u2019s Light Soya Sauce Superior is top of the range and it is best used for steaming dishes. Aesthetic wise, this soya sauce adds a subtle hint of light brown on the prawns which makes it look very appetising. Taste wise, the soya sauce goes perfectly well with the melting garlic butter that elevates the taste of the dish to the next level!<\/p>\n
So, if you are still thinking about what to cook for this CNY, we would highly recommend you to cook this dish and welcome happiness in this new year!<\/p>\n\nKwong Chong Thye’s Light Soya Sauce Superior<\/p>\n<\/figcaption>More<\/span><\/button><\/div>\n<\/figure>\nKwong Chong Thye’s Light Soya Sauce Superior<\/p>\n
Here are the ingredients that you will need: big sea prawns, butter, garlic, oil, spring onion, coriander, vermicelli\/glass noodle\/tanghoon, and KCT\u2019s Light Soya Sauce Superior.<\/p>\n
The first step is to prepare the prawns.<\/p>\n
Using kitchen scissors, trim away the whiskers, sharp edges, and legs of the prawns.<\/p>\n\nCutting off sharp head of prawn with scissors<\/p>\n<\/figcaption>More<\/span><\/button><\/div>\n<\/figure>\nCut off the rostrum (sharp part of the head)<\/p>\n\nCutting legs of prawns with scissors<\/p>\n<\/figcaption>More<\/span><\/button><\/div>\n<\/figure>\nCut off the legs<\/p>\n
Using a small knife, carefully slit the back of the prawns and remove the veins. #Tip: ensure the slits are deep but not cut all the way through so that the prawns can spread open and be easy to stuff later.<\/p>\n\nSlitting back of prawn with small knife<\/p>\n<\/figcaption>More<\/span><\/button><\/div>\n<\/figure>\nSlit the back of the prawns<\/p>\n\nRemoving large vein of prawn\/shrimp<\/p>\n<\/figcaption>More<\/span><\/button><\/div>\n<\/figure>\nStory continues<\/span><\/button><\/p>\n\n
Remove the vein<\/p>\n
Place the prepare prawns in a bowl and add the soya sauce. Mix well and set aside.<\/p>\n\nSeasoning prawns with KCT Light Soya Sauce Superior<\/p>\n<\/figcaption>More<\/span><\/button><\/div>\n<\/figure>\nSeason the prawns with KCT Light Soya Sauce Superior<\/p>\n
Next, prepare the garlic butter stuffing.<\/p>\n
Add oil and half the garlic (four cloves) to a frying pan. Fry for 2 minutes or until fragrant but not browned.<\/p>\n\nFrying garlic in frying pan with wooden spatula<\/p>\n<\/figcaption>More<\/span><\/button><\/div>\n<\/figure>\nFry half of the garlic but do not brown them<\/p>\n
Add the cooked garlic to a bowl and mix it with the other raw half of the garlic and butter. Mix well then set aside.<\/p>\n\nMixing raw garlic with cooked garlic and butter<\/p>\n<\/figcaption>More<\/span><\/button><\/div>\n<\/figure>\nAdd the cooked garlic, raw garlic, and butter to a bowl<\/p>\n\nMixed garlic compound butter<\/p>\n<\/figcaption>More<\/span><\/button><\/div>\n<\/figure>\nMix well with a spoon<\/p>\n
Now it is time to stuff and steam the prawns.<\/p>\n
In a steaming dish, arrange the soaked and drained vermicelli.<\/p>\n\nPutting vermicelli onto steaming plate with garlic butter on the side<\/p>\n<\/figcaption>More<\/span><\/button><\/div>\n<\/figure>\nPlace the vermicelli onto a steaming dish<\/p>\n
Stuff the prawns one by one with the compound butter and lay them neatly on top of the vermicelli.<\/p>\n\nStuffing prawns with compound garlic butter using a spoon<\/p>\n<\/figcaption>More<\/span><\/button><\/div>\n<\/figure>\nFill the prawns with the compound garlic butter<\/p>\n\nStuffed garlic butter prawns on steaming plate<\/p>\n<\/figcaption>More<\/span><\/button><\/div>\n<\/figure>\nLay the stuffed prawns on top of the vermicelli<\/p>\n
Place the dish in the steamer and steam for five minutes. #Tip: prawns cook quickly so be mindful of the dish so not to overcook the prawns!<\/p>\n\nSteaming garlic butter prawns in steamer<\/p>\n<\/figcaption>More<\/span><\/button><\/div>\n<\/figure>\nSteam for five minutes<\/p>\n
Lastly, garnish the dish.<\/p>\n
Garnish the prawns with some spring onions and coriander. Heat up some oil in a frying pan until it is bubbling slightly and pour it over the prawns. Your Steamed Garlic Butter Prawns with Vermicelli is ready!<\/p>\n\nPouring hot oil over steamed prawns<\/p>\n<\/figcaption>More<\/span><\/button><\/div>\n<\/figure>\nGarnish and drizzle with hot oil<\/p>\n
Get the recipe here!<\/p>\n
Steamed Garlic Butter Prawns with Vermicelli<\/span><\/p>\nServings<\/span> 5<\/span> people<\/span><\/p>\nPrep Time<\/span> 20<\/span> minutes<\/span><\/p>\nCook Time<\/span> 10<\/span> minutes<\/span><\/p>\nIngredients<\/span><\/p>\n\n 10<\/span><\/span> big sea prawns<\/span><\/span> <\/li>\n 1 1\/2<\/span>tbsp<\/span><\/span> KCT Light Soy Sauce Superior<\/span><\/span> <\/li>\n 50<\/span>g<\/span><\/span> butter<\/span>room temperature<\/span><\/span> <\/li>\n 8<\/span>cloves<\/span><\/span> garlic<\/span>minced<\/span><\/span> <\/li>\n 3<\/span>tbsp<\/span><\/span> oil<\/span>for frying garlic<\/span><\/span> <\/li>\n 2<\/span>stalks<\/span><\/span> spring onion<\/span>garnish<\/span><\/span> <\/li>\n 1<\/span>stalk<\/span><\/span> coriander<\/span>garnish<\/span><\/span> <\/li>\n 1<\/span>bundle<\/span><\/span> tanghoon<\/span>soak in water for 30 minutes to soften<\/span><\/span> <\/li>\n<\/ul>\nInstructions<\/span><\/p>\nStep 1- Prepare the prawns<\/span><\/p>\n\n\n\n
Using kitchen scissors, trim away the whiskers and sharp edges of the prawns. <\/span> <\/p>\n<\/p><\/div>\n<\/li>\n\n\n
With a sharp knife, cut the prawns into half but not all the easy through and remove the veins. <\/span> <\/p>\n<\/p><\/div>\n<\/li>\n\n\n
Season the prawns by mixing with the soy sauce. Set aside.<\/span> <\/p>\n<\/p><\/div>\n<\/li>\n<\/ol>\nStep 2- Preparing the garlic butter stuffing<\/span><\/p>\n\n\n\n
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.<\/span> <\/p>\n<\/p><\/div>\n<\/li>\n\n\n
Mix the cooked garlic and raw garlic with the butter to form a compound butter and set aside. <\/span> <\/p>\n<\/p><\/div>\n<\/li>\n<\/ol>\nStep 3- Stuff and steam the prawns<\/span><\/p>\n\n\n\n
Lay the tanghoon on a steaming dish.<\/span> <\/p>\n<\/p><\/div>\n<\/li>\n\n\n
Stuff the prawns with the compound butter and place the prawns on top of it. Put the dish into the steamer.<\/span> <\/p>\n<\/p><\/div>\n<\/li>\n\n\n
Steam over high heat for about 4 to 5 minutes or till your desired doneness. Be mindful not to overcook the prawns.<\/span> <\/p>\n<\/p><\/div>\n<\/li>\n<\/ol>\n