Steamed Prawns with Garlic & Fermented Beancurd

Tested Recipe with Slight Adjustment Adapted from

Steamed Prawns with Garlic & Fermented Beancurd


10 large prawns (300g)

2 pieces fermented beancurd

2 tbsp chopped garlic

1 tbsp cooking oil


1 tbsp chopped spring onion

Preparation Instructions:

  1. Rinse prawns thoroughly and pat dry. Use a pair of scissors to cut the shells along the back of the prawns as it will help cut the flesh much easier. Then use a knife to make an incision by cutting the flesh about three-quarters of the way into prawn flesh, from the head to nearly all the way down to the tail. Remove the vein. Open the flesh and slightly press to flatten.
  2. Heat up a small saucepan with 1 tbsp of cooking oil, add in chopped garlic, lightly sautéed until fragrant. Remove and leave to cool completely.
  3. Using a fork to mash the fermented beancurd into paste. Combine with the garlic. Divide into 10 equal portion and evenly spoon the mixture onto the incision of each prawn.
  4. Steam the prawns in preheated steamer over high heat for 10 minutes or until the prawn shells become orange-red and the flesh turn white.
  5. Remove, garnish with chopped spring onion and serve immediately.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.