Steamed Prawns with Shaoxing Wine and Egg White

Steamed fresh prawns are deliciously tasty and I believe this dish is the favourite of many. Though steaming prawns does not require many ingredients and seasonings, each household do have their own technique.  Steamed prawns are also my family's favourite I bought a kilo of the very fresh medium-large prawns, intending to steam for my children and grandson who are back for holiday. Coincidentally,  I came across an online recipe which attracted me so much, so instead of using my own signature recipe to cook this prawn dish I decided to try a hand on this recipe which is adapted from "GoodyFoodies."

Ingredients:

30 prawns (washed, trimmed with shell on, head and tail intact)

2 knob 1" ginger (peeled and julienned)

1 tsp salt

3 egg whites

1 tsp sesame oil

4 tbsp shaoxing wine

1 shallots (peeled and finely chopped)

2 cloves garlic (peeled and finely chopped)

1 1/2 tbsp cooking oil

Spring onion (to garnish)

Methods:

1. Pat dry prawns with kitchen towel.  Use a scissor to cut the back of the shell, then use a knife to cut a slit to expose the flesh.
2. Pour egg white into heatproof dish (I use 2 medium size rectangular dish).  Arrange the prawns on top of the egg white, place the julienned ginger on top of the prawns and sprinkle salt over. Pour over shaoxing wine and sesame oil evenly and leave to marinate for 10 to 15 minutes.
3. In a pan heat the cooking oil, fry the shallots and garlic until golden brown. Dish out and sprinkle over the top of the prawns. Do not add the oil.
4. Steam the prawns over high heat for about 5 minutes or until cooked.  Do not overcook the prawns as the texture will become hard and rubbery.  Garnish with spring onion and serve immediately.

The prawns are so sweet and we all enjoyed this yummylicious Prawn Dish.  This dish is indeed a keeper!