Ingredients
10 big prawns
60 g glass noodles
5 cloves garlic – minced and fried till golden4 cloves garlic – minced
1 big fresh red Chilli – sliced
1 stalk spring onions – diced
Sauce
2 tbsp light soy sauce
2 tbsp chicken stock/water
1 tbsp sugar
Methods
1) Soak glass noodles in warm water for about 10 minutes until softened. Use a pair of scissors to cut into 2 to 3 sections. Drain and set aside.
2) Rinse prawns and pat dry. Trim of the feelers and legs.Cut the shells along its back. Then use a knife to make an incision by cutting the flesh about 3 quarters if the way into the 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. Set aside.
3) Put all the sauce Ingredients in a saucepan. Cook until sugar has dissolved.
4) Place glass noodles on a plate with prawns on top in one layer. Evenly put all the minced garlic (fried and raw) on the prawns. Steam in a wok or steamer for 10 – 12 minutes, or until Prawns turns pinkish. Don’t overcook. Sprinkle with spring onions and drizzle the sauce over it. Serve hot
Jessie Koey's Kitchen 