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Steamed spiced prawns with sugarsnaps

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!
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Chinese
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g 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
  • 200 g 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

Method
 

  1. 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.
  2. Line a bamboo steamer with baking paper. Pour a glass of water in the wok, bring to the boil.
  3. 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.
  4. 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.
  5. When the prawns are ready (i.e. changed their colour to pink), add them to the sugarsnaps.
  6. 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.
  7. Serve warm or at room temperature.