Ingredients:
- 10-12 medium-size Sea prawns (I removed the shells and intestine but left the head and tail intact)
- About 1/2 to 3/4 cup of softened tanghoon (estimated)
- 1 tsp ginger juice
- 1/2 tsp fish sauce
- A handful of coriander /spring onion
- 1 tbsp minced garlic
- 1 tbsp light soya sauce
- 1 tbsp mirin
- 4 tbsp homemade chicken stock
- Clean prawns. Removed shells and intestines but leave head and tails intact. Add ginger juice and fish sauce to prawns. Mix well and set aside.
- Soak tanghoon beforehand.
- Preapare sauce in a bowl. Add tanghoon and mix well.
- Place tanghoon on steam plate. Steamed for about 3mins.
- Add prawns on top of tanghoon. Then steam for another 2-3 minutes or till prawns are cooked.
- Remove from steamer. Top with coriander or spring onion.
- Heat up about 1tbsp of oil in a small saucepan till smoking hot. Drizzle on top and Serve hot.
Note: You can choose to use store-bought chicken stock. And if you do, please reduce light soya sauce to 1/2 tbsp.
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