Sunday, 27 April 2014

Steam prawns with garlic 蒜蓉蒸虾

Visiting Jurong Fishery Port was a plan that I wanted to execute when the kids were young.  I wanted to show the kids our food source.   Forward the time clock, now that my son is already 16, this plan didn't even get a nudge forward.  

I jumped upon an opportunity when I saw a banner in my estate conducting such tour.

I was in for a shock when we finally made a trip.  We were stopped at the "guard post".    I didn't know you need a permit to enter and I find it strange because I saw many foreign workers coming out of it with bags or bargaining for some fish in there.

Anyway, it was an experience; I never expected the place to be so dim and wet.  Vendors there are definitely a bunch of very impatient people.  

Following a group of much more elderly people amongst us, we merely tagged along with the group to see whether we can get the best offer.

I was surprised that my kids were quiet and obediently following along with this crazy mom who has nothing better to do than prowling these fish stalls at 4am!

We did lugged back two kilos of prawns as I am definitely not buying that bucket of fishes and eat it for weeks!

When I get fresh seafood, I love to steam it to bring out the freshness with less seasoning or oil.

I thought what better way is to steam it with minced garlic.  This Steam prawns with garlic (蒜蓉蒸虾) sure remind us of that night whereby we literally sanitised from head to toes to get rid of that fishy smell.



Definitely an experience my kids won't want to repeat it and as for the steam prawns.  Finger lickin good I must say.


What you need:

1 kg prawns, deviened and trim off feelers
3 tbsp minced garlic
2 chillies
2 tsp sesame oil
1 tsp salt
1 tsp light soya sauce

Method:

Marinate prawns with sesame oil, light soya sauce and salt.

Arrange on plate and sprinkle minced garlic on top with some chillies.

Steam for 7 mins.

Serve hot with white rice.


Cheers!

2 comments:

  1. I love steam prawns with garlic too and usually like to add some tung hoon below the fresh prawns to absorb the sauce... so yum yum :D

    ReplyDelete
    Replies
    1. Thanks Ann for your great advice. Next time I will definitely do that.

      Delete

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