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Steamed Prawns on Egg White with Crispy Garlic
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Steamed Prawns on Egg Whites with Crispy Garlic

Prep Time20 minutes
Cook Time3 minutes
Servings: 4

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
  • 1 tablespoon light soy sauce 1汤匙生抽
  • 2-3 tablespoon crispy garlic 2-3汤匙脆蒜
  • 1 tablespoon ginger julienned 1汤匙姜丝
  • 1 sprig spring onion finely diced 1枝葱，切碎

Instructions

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

  • 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
  • Serve hot

Notes

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.