Steamed Spot Prawns with Ginger and Scallions Recipe

Looking for an easy Steamed Spot Prawns with Ginger and Scallions recipe? Learn how to make Steamed Spot Prawns with Ginger and Scallions using healthy ingredients.


Submitted by jailita

Makes 5 servings



Original recipe called for 6 live spot prawns, about 3/4 pounds. This is the basic, classic Chinese preparation for any live seafood, and it always is a hit, underscoring the prawns' natural sweetness. Most seafood sellers will package spot prawns to stay alive for several hours. If you get a few with roe attached, consider yourself lucky; it is a delicacy.

Recipe Ingredients for Steamed Spot Prawns with Ginger and Scallions

11 1/2 ounces prawns, spot
1 Kosher salt to taste
1 1/2 tablespoons soy sauce (light-colored, like Pearl River Bridge; not low-sodium)
2 tablespoon Xiaoxing or rice wine
1/2 tablespoon vegetable oil
1 teaspoon sesame oil
1 pinch of sugar
1 tablespoon fresh ginger, finely slivered in 2-inch lengths
2 green onions, slivered in 2-inch lengths
1 sprigs of cilantro, for garnish

Recipe Directions for Steamed Spot Prawns with Ginger and Scallions

  1. Split the spot prawns in half lengthwise: Holding the prawn at the head end, place the tip of a sharp chef's knife at joint of the head and body and with one stroke cut up through to the tip of the head, then down all the way through the tail meat. You should have two perfect halves. Remove the vein. Do not lose the roe, if you are lucky enough to get prawns with roe. Sprinkle with kosher salt.

  2. Combine soy sauce, Xiaoxing wine, vegetable oil, sugar, ginger and green onions in a bowl; set aside.

  3. Prepare a steamer by pouring 2 to 3 inches of water into a wok, Dutch oven or stockpot. Make sure you have a domed lid for the wok so that there is plenty of space for steam to swirl around under the lid. Place a rack or trivet in the water. Bring the water to a rolling boil.

  4. Arrange the prawns on a glass pie plate or ceramic serving dish with sloped edges that can perch on the rack or trivet with room for steam to rise all around it. Cover the wok. Turn heat to medium and steam for 7 to 8 minutes. Do not overcook. Carefully remove the plate from the steamer.

  5. Stir the seasonings again and drizzle over the cooked shrimp. Garnish with the cilantro and serve immediately.

Categories

Main Dish

Nutrition Facts
Serving Size 86.8g
Amount Per Serving
Calories
103
Calories from Fat
27
% Daily Value*
Total Fat
3.0g
5%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
127mg
42%
Sodium
501mg
21%
Potassium
162mg
5%
Total Carbohydrates
4.5g
1%
Dietary Fiber
0.4g
2%
Sugars
2.0g
Protein
14.2g
Vitamin A 5% Vitamin C 5%
Calcium 3% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in iron
  • Very high in selenium
  • High in vitamin B12
  •   Bad points
  • Very high in cholesterol
  • High in sodium
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