Steamed Prawns on Egg Whites with Crispy Garlic for Chinese New Year

This Steamed Prawns on Egg Whites, topped with Crispy Garlic is a quick and easy recipe you can make any day or for special occasions like Chinese New Year. It is very simple, yet still feels festive.

After steaming, the prawns are tender and springy and they pair so well with the soft, silky egg whites and that fragrant garlic sauce. Simple flavours, but very delicious.

Why prawns are especially meaningful for Chinese New Year

In Chinese culture, prawns (虾 / 蝦) are often served during Chinese New Year because their name in Cantonese sounds like laughter — “ha ha”.

Serving prawns during the festive season is a way of welcoming good vibes, cheerful moments, and a year filled with laughter.

A quick note on Chinese rice wine

This recipe uses a small amount of Chinese rice wine (like Shaoxing wine). It’s made from fermented rice and is commonly used in Chinese cooking to enhance aroma and remove any seafood or meat smell.

How this dish comes together

The prawns are butterflied so they open up nicely and hold the crispy garlic on top. The egg whites are lightly seasoned and mixed with napa cabbage leaves to create a soft, almost custard-like base once steamed.

Everything is steamed briefly over high heat, then finished with a simple garlic oil and soy sauce drizzle, fresh ginger, and spring onions.

The result is a dish that feels light, elegant, and very comforting.

Other recipes you may be interested:

Other Chinese New Year recipes:

Braised Abalone Mushroom Noodles

Pineapple Tart Cookies

Teochew Style Steamed Pomfret with Meehoon

Steamed Prawns on Egg White with Crispy Garlic Tutorial:

Ingredients:

10-12 large prawns 10-12只大虾

3-4 pieces Napa cabbage leaves 3-4片白菜叶

season with salt 加盐调味

Steamed Egg White 蒸蛋白:

3 egg whites 3 个蛋白

100 ml water 100 毫升水

1/4 teaspoon salt 1/4 茶匙盐

1/8 teaspoon sugar 1/8 茶匙糖

3 tablespoon Chinese rice wine 3汤匙米酒

Garnish 装饰:

1 tablespoon garlic oil 1汤匙蒜油 (you can buy ready made one at the supermarket or make your own —recipe for garlic oil)

1 tablespoon light soy sauce 1汤匙生抽

2-3 tablespoon crispy garlic 2-3汤匙脆蒜 ((you can buy ready made one at the supermarket or make your own — recipe for crispy garlic )

1 tablespoon ginger, julienned 1汤匙姜丝

1 sprig spring onion, finely diced 1枝葱，切碎

Prepare the prawns

• Cut off the legs, eyes, and the sharp tip of the prawn head
• Remove the small black pouch near the tip of the head
• Cut along the back of the prawn all the way to the end of the tail
• Using a knife, cut slightly deeper along the back — do not cut all the way through
• If you see a green strand, it is edible — gently remove only the black vein hidden behind it
• Butterfly the prawns so they open up nicely and set aside

Prepare the egg white base

• Pour the egg whites into a bowl
• Add water, salt, sugar, and Chinese rice wine
• Gently beat until just combined.

Assemble

• Place the Napa cabbage onto a heatproof plate
• Pour the egg white mixture on top.
• Use a spoon to remove any air bubbles on the surface
• Arrange the butterflied prawns on top.
• Season the prawns lightly with salt.

Steam

• Bring the water in your steamer or wok to a full boil
• Place the dish inside, cover, and steam on high heat for 3–4 minutes
• Remove from the steamer immediately once done

Sauce & finishing

• Serve hot
• In a small bowl, mix 1 tablespoon garlic oil + About 1 tablespoon soy sauce. Drizzle lightly over the prawns.
• Garnish with spring onions, fresh ginger, and crispy garlic

Cooking tips:

Don’t steam too long; prawns cook very quickly — oversteaming will make them dry and tough instead of tender and springy.

Use napa cabbage sparingly; too much cabbage releases excess water and can make the egg whites watery.

Use only the leafy part of napa cabbage; the texture of the leafy part is better.

Remove air bubbles before steaming; trapped air causes uneven texture and small holes in the egg whites.

Steam on high heat; high heat give the prawns a springy texture.

Season lightly; this dish is meant to be delicate, with the sauce gently lifting the natural flavours.

Serve immediately; the prawns are best enjoyed warm and egg whites are at their best when freshly steamed — soft, smooth, and just set.

Frequently Asked Questions (FAQ)

Why use egg whites instead of whole eggs?
Using egg whites keeps the dish lighter while still giving a smooth, silky base. It also allows the natural sweetness of the prawns and the fragrance of the garlic oil to stand out.

How do I know when the egg whites are properly steamed?
The egg whites should be just set and slightly jiggly. Over steaming can cause them to turn rubbery, so keep an eye on the timing.

How do I know when the prawns are fully cooked?
The prawns are cooked when they turn opaque and slightly pink, and the flesh feels firm and springy. Avoid overcooking, as prawns can turn tough very quickly.

Can I use frozen prawns for this recipe?
Yes, you can. Make sure the prawns are fully thawed and patted dry before steaming to avoid excess water in the dish.

Can I prepare the crispy garlic in advance?
Yes. You can fry the garlic ahead of time and store it in an airtight container at room temperature. Reheat gently before using if needed.

What can I use if I don’t have garlic oil?
Garlic oil adds a lot of fragrance to this dish. If you don’t have it, you can use a few drops of sesame oil instead, but use it sparingly as it has a stronger aroma.

Is this dish suitable for a lighter diet?
Yes. This dish is naturally light, uses minimal oil, and relies on steaming to bring out flavour without heaviness.

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