| 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
- Finely slice the garlic and spring onions. Keep the green part of the onion a side, to use for garnish.
- 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.
- 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
- 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.
- Remove the plate from the steamer, garnish with spring onion.
