TSINGTAO beer steamed prawns

JTSINGTAO BEER STEAMED PRAWNS
Jeremy Pang’s easy to follow recipe shows you how to cook prawns our favourite way.
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JTSINGTAO BEER STEAMED PRAWNS
Jeremy Pang’s easy to follow recipe shows you how to cook prawns our favourite way.
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
2 people
Cook Time
20 minutes
Servings
2 people
Cook Time
20 minutes
Ingredients
  • 10 king/tiger prawns shell and head on
The Marinade
  • 3 Spring onions
  • 2 slices ginger
  • 3 dried chillies
  • 2 garlic cloves
  • 150 ml Tsingtao Beer
  • 2 tsp Light soy sauce
The Batter
  • 1 egg white
  • 50 g Cornflour
  • 1 pinch of sea salt
  • 1 pinch of ground black pepper
  • 25 ml Tsingtao Beer
  • 1 tbsp black sesame seeds
Sticky Chilli Dip
  • 2 tbsp Light soy sauce
  • 2 tbsp Water
  • 2 tbsp Sweet chilli sauce
  • 1/2 tsp dark soy sauce
  • 1 tbsp brown sugar
  • 1 tsp chipped ginger
  • 1 tsp chopped garlic
  • 100 ml The Marinade
  • 1 tbsp Sesame seeds
Instructions
Preparation
  1. Finely slice the garlic and spring onions. Keep the green part of the onion a side, to use for garnish.
  2. Place the prawns in a bowl, then add in all the marinade ingredients and massage together well with your hands. Put in the fridge for 15 minutes.
  3. Lay the prawns with the rest of the ingredients onto a large plate that will fit inside your wok. Pour any excess marinade over the prawns.
Cooking
  1. Set the wok up with a steamer stand and fill with boiling water to a third of the way up the sides. Place the prawns plate into the wok, cover with a lid and steam for 7–8 minutes, or until the prawns become pink.
  2. Remove the plate from the steamer, garnish with spring onion.
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