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Seafood. Who here doesn’t like seafood? (I apologize beforehand to those who have seafood allergies). I can never resist a good shellfish or crustacean dish. It’s just not in my blood to say no.
When my mom gave be a small box full of large fresh prawns that a friend of my dad’s gifted him with, I knew the best way to savour their sweetness is by steaming them. Yes, I could have done a nice curry or stirfry but I firm believe that the very best way to enjoy the natural flavours of very fresh seafood would be by minimal preparation.
To ensure that these prawns get the treatment they deserve, I used Mirin, Fish Sauce, Fried Garlic & Oil, Ground Black Pepper. That was it! Some people would pour beaten egg whites over the prawns but I never saw the need to. It makes the bowl harder to wash too. So it you prefer that, do it.
Once it’s all done, there’s nothing left to do but to devour. And for me, the best way to enjoy crustaceans or shellfish is with the fingers. I’m positive it’s 19473 times more delicious that way. Try it! Oh, and the juices that pool at the bottom of the bowl… I drained every last drop.
“The LORD thy God in the midst of thee is mighty; He will save, He will rejoice over thee with joy; He will rest in His love, He will joy over thee with singing.” (Zephaniah 3:17)
7 large Prawns, whole
1 tbsp Mirin
1 tbsp Fish Sauce (more to taste)
3 cloves Garlic, minced
3 tbsp Oil
pinch Ground Black pepper
Spring Onions, for garnishing
- In a frying pan, fry minced garlic in oil until just turned golden brown. Reserve fried garlic for garnishing.
- In a heat-proof bowl, place prawns in single layer if possible. Pour over mirin, fish sauce, oil from fried garlic & pinch of pepper.
- Steam on HIGH heat for 5- 6 minutes. Begin checking to see if shells have turned pink.
- Prawns are done when there are no more translucent bits and shells have turned pink. Do not overcook.
- Garnish with fried garlic and chopped spring onion.
- Dig in with your fingers. Really good with some garlic chilli dipping sauce.