A recipe from well-known Hong Kong TV chef Lisa Fong which was video-taped many years ago by Mum…
- 8 Large Prawns
- 7-8 cloves of garlic – minced
- 1 stalk of spring onion / scallion – chopped
- 1 medium-sized red chilli – chopped
- Egg white (from 2 eggs)
- 1 tablespoon Maggi seasoning sauce
- Dash of sesame oil
- 1/3 tsp sugar
- Small amount of cooking oil
- Prepare the prawns – snip off the attenae, the legs, the rostrum and telson with a pair of scissors. Slit the shell on the dorsal end with a pair of scissors and de-vein the prawn. Slit the meat on the dorsal end with a knife. On the ventral end, snip the “sinew” transversely at intervals along the length of the prawn — this will prevent the prawn from curling up as it cooks.
- Line the prepared prawns onto a steaming tray/dish and add egg white to the tray. The egg white will set with cooking and prevent the prawns from moving around.
- Add minced garlic to the dorsally-slit-open prawn meat. Keep the extra garlic in a small bowl — we will use this to make the gravy.
- Bring a wok of water to boil and place steaming tray on steaming rack in the wok. Cover and steam for 6-7 minutes.
- While the prawns are steaming, prepare the gravy: Place remaining minced garlic and one chopped red chilli into a small bowl.
- In a separate small bowl, mix Maggi seasoning sauce, sugar and sesame seed oil well.
- Heat up cooking oil in a small saucepan.
- When the prawns have finished steaming, sprinkle spring onion onto the cooked prawns.
- Pour half of heated cooking oil onto the spring onions/cooked prawns — this will bring out the fragrance of the spring onions.
- Pour rest of heated cooking oil into the small bowl containing the minced garlic and red chilli. Add the Maggi seasoning/sugar/sesame seed oil mixture and stir well.
- Pour gravy over the prawns/spring onion.
- Serve hot!