Steamed Prawns with tanghoon 🦐🦐🦐

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 

Sauce:

• 1 tbsp minced garlic
• 1 tbsp light soya sauce 
• 1 tbsp mirin 
• 4 tbsp homemade chicken stock 

Method:

1. 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. 
2. Soak tanghoon beforehand. 
3. Preapare sauce in a bowl. Add tanghoon and mix well. 
4. Place tanghoon on steam plate. Steamed for about 3mins. 
5. Add prawns on top of tanghoon. Then steam for another 2-3 minutes or till prawns are cooked. 
6. Remove from steamer. Top with coriander or spring onion. 
7. 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.