Name: Steamed spiced prawns with sugarsnaps
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 250g raw prawns (shelled); 1 Tbsp light soy sauce; Grated zest and juice of ½ lime; Half red chilli, deseeded and cut into thin strips; 1 large clove garlic, minced; 1 cm ginger, cut into matchsticks; 200g sugar-snaps; 2 spring onions, chopped; small handful of coriander leaves; ½ tbs groundnut (peanut) oil; 1 tsp sesame oil; ½ Tbsp toasted sesame seeds

Steamed spiced prawns with sugarsnaps

9 Feb 2017

by Dinna

Prep Time

10 minutes

Cook Time

5 minutes

Total Time

15 minutes

Background

This is one of my favourite South-East Asian recipes because it’s incredibly easy to make yet absolutely delicious. Also, it can be served warm (with rice, or part of a menu) and cold (so ideal for parties, lunch-boxes and picnics). If you can't find sugar-snaps (snap peas) use mangetout (snow-peas) instead!

Ingredients

250g raw prawns (shelled)
1 Tbsp light soy sauce
Grated zest and juice of ½ lime
Half red chilli, deseeded and cut into thin strips
1 large clove garlic, minced
1 cm ginger, cut into matchsticks
200g sugar-snaps
2 spring onions, chopped
small handful of coriander leaves
½ tbs groundnut (peanut) oil
1 tsp sesame oil
½ Tbsp toasted sesame seeds

Instructions

Mix the prawns with the with the soy sauce, lime zest & juice, garlic chilli, and ginger. Add 1 Tbsp of water and marinate for 15 minutes.
Line a bamboo steamer with baking paper. Pour a glass of water in the wok, bring to the boil.
Place the bamboo steamer in the wok, making sure that the base does not touch the water. Pour the marinated prawns into the bamboo steamer. Put the lid on and steam for 5 minutes.
In the meantime, blanch the sugar-snaps in boiling water for 2 minutes, drain and put them in a large serving dish. Add the spring onion and coriander leaves.
When the prawns are ready (i.e. changed their colour to pink), add them to the sugarsnaps.
Heat the two oils, when they start to smoke, approx. after a minute, pour it over the prawns. Let it sizzle for a moment, then mix well and garnish with sesame seeds.
Serve warm or at room temperature.