Steamed prawns with ginger and spring onions

Method

1. Peel the prawns and cut along the back of them, using a sharp knife. Remove the black intestinal vein and butterfly the prawns leaving the tails intact.

2. Arrange the prawns in a shallow heatproof bowl that will fit inside a steamer basket.

3. Pour over the water and wine.

4. Scatter over the ginger and place the bowl inside a steamer, set over a deep saucepan or wok of boiling water. Cover and steam for about 5 minutes, or until the prawns are just cooked through.

5. Carefully remove the bowl from the steamer and transfer the prawns to a serving bowl.

6. Pour over the cooking juices, sprinkle with the spring onions, sugar, soy sauce and sesame oil, and serve.

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Ingredients

For the prawns

16 raw king prawns
75ml water
75ml rice wine
4 cm root ginger, shredded

To serve

40g Spring onions, finely sliced
1 tsp Sugar
2 tbsp light Soy sauce
1/4 tsp Sesame oil

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