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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 80g bean thread vermicelli into a large bowl, pour enough hot water to fully submerge it, and soak for 10 minutes until softened.
Watch out
Water must be hot enough when soaking, otherwise vermicelli will not soften properly to absorb sauce.
Smash and peel 10 cloves of garlic, then mince finely. Chop 2 scallion whites and 2 slices of ginger finely, and combine them in a small bowl.
Watch out
Garlic must be minced finely, otherwise large pieces will burn easily and taste bitter when sauteed.
Raw prawns can be slippery; position your hand safely away from the knife blade to prevent accidental cuts.
Clean 225g prawns, slit along the back to butterfly cut and remove the vein, then lightly score the flesh so the prawns lie flat.
Watch out
Keep hands steady when slitting prawn back
do not cut through completely, and score light to prevent curling while steaming
After 10 minutes, pour vermicelli into a strainer, rinse under running cold water, drain thoroughly, put back in the bowl, and mix with 1 tbsp seasoned soy sauce for seafood until evenly colored light brown.
Watch out
Vermicelli must be thoroughly drained, otherwise excess water will dilute the flavor during steaming.
Spread the seasoned vermicelli evenly over the bottom of a shallow heatproof serving plate to form a base layer.
Watch out
Spread vermicelli evenly without clumping too thick so it steams evenly and absorbs sauce uniformly.
Heat 1 tbsp oil in a wok over medium-low heat. Add minced garlic, scallion whites, and ginger, stir-frying until light golden and fragrant. Pour in 2 tbsp seasoned soy sauce for seafood, 1 tbsp Shaoxing wine, and 2 tbsp water, simmer until boiling, then remove from heat.
local_fire_departmentMedium-low heat, cook for about 2 minutesWatch out
Control the heat carefully
add seasonings as soon as garlic turns light golden, otherwise over-browning will make it bitter
Arrange butterflied prawns neatly on top of the vermicelli, then spoon cooked garlic sauce evenly over the back of each prawn.
Watch out
Distribute garlic mixture evenly over all prawns so each receives equal flavor while steaming.
Hot steam will rush out when opening lid and removing plate; use insulated oven mitts to prevent steam burns.
Bring water in the steamer to a rolling boil. Place the dish inside the bamboo steamer, cover with lid, and steam over high heat for 5 minutes until prawn flesh turns opaque white and shells turn bright red.
local_fire_departmentHigh heat, steam for 5 minutesWatch out
Do not exceed 5 minutes of steaming time, otherwise the prawns will overcook, becoming tough and dry.
Hot oil may splatter upon contact with moisture on green scallions; keep a safe distance when pouring.
Remove steamed plate from steamer and sprinkle with chopped scallion greens. Heat 2 tbsp oil in a small pan until smoking hot, then drizzle evenly over the scallions and prawns to release fragrant sizzle.
Watch out
Oil must be hot enough (slightly smoking) so it sizzles upon contact with scallions to unlock full aroma.
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