Shop With UsIngredients
10 large prawns, keep whole
1 tbsp fermented black beans, minced
1 tbsp chopped ginger
1 tbsp chopped garlic
1 red chilli, seeded and chopped
5 bird’s eye chillies, chopped
1 tsp sugar
1 tsp sesame oil
1 tbsp Shao Hsing Hua Tiau wine (optional)
½ tsp pepper
2-3 sprigs coriander leaves, chopped
10 large prawns, keep whole
1 tbsp fermented black beans, minced
1 tbsp chopped ginger
1 tbsp chopped garlic
1 red chilli, seeded and chopped
5 bird’s eye chillies, chopped
1 tsp sugar
1 tsp sesame oil
1 tbsp Shao Hsing Hua Tiau wine (optional)
½ tsp pepper
2-3 sprigs coriander leaves, chopped
Method
1. Slit the prawns lengthwise through the shell and remove the entrails. Rinse well, drain and set aside in a plastic colander.
1. Slit the prawns lengthwise through the shell and remove the entrails. Rinse well, drain and set aside in a plastic colander.
2. Combine mashed fermented black beans with sugar and sesame oil. Heat one teaspoon oil and sesame oil in a small saucepan. Fry garlic and ginger until fragrant. Add black bean mixture and a splash of cooking wine (optional). Dish out and set aside.
3. Arrange the prawns in a deep heat-proof dish and pour the prefried black bean mixture over. Add the chopped chilli, bird’s eye chillies and pepper. Steam for 5-6 minutes. Remove, garnish with chopped coriander leaves and serve immediately.
