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Steamed Prawns with Glass Noodles and Thai Basil
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Steamed Prawns with Glass Noodles and Thai Basil

Prep Time10 minutes
Cook Time6 minutes
Soaking time10 minutes
Servings: 2 servings

Ingredients

  • 150 grams prawns 150克虾肉 250 grams with shell (带壳250克）
  • 60 grams glass noodles 60克粉丝
  • a handful of thai basil 一把泰国罗勒
  • 2 bird’s eye chili, diced 2个小米椒，切丁 (optional) (可选）

Sauce 酱：

  • 1 tablespoon light soy sauce 1汤匙生抽
  • 2 tablespoon Shaoxing Wine 2汤匙绍兴酒
  • 3 tablespoon water or chicken stock 3汤匙水或鸡汤
  • few drops of fish sauce 几滴鱼露
  • few drops of sesame oil 几滴芝麻油

Garnish and final seasoning 装饰和最后调味:

  • 1/2 tablespoon garlic oil 半汤匙蒜油
  • 1/2 tablespoon light soy sauce 半汤匙生抽
  • 4-5 Thai basil leaves 4-5 片泰国罗勒

Instructions

Prepare the glass noodles

  • Rinse the glass noodles briefly under running water.
  • Soak them in hot water for about 10 minutes, until softened.
  • To check, press a strand gently with your finger — if it breaks easily, it’s ready.
  • Drain well and set aside.

Prepare the prawns

  • Make a slit along the back of each prawn.
  • Remove the black vein and set the prawns aside.

Make the sauce

  • In a small bowl, mix light soy sauce, Shaoxing wine, water, a few drops of fish sauce, and a few drops of sesame oil.
  • Stir well and set aside.

Assemble the dish

  • Place the softened glass noodles onto a heatproof plate.
  • Pour the prepared sauce evenly over the noodles.
  • Add Thai basil on top. ( Optional: you can also add some chopped bird’s eye chili for some heat.)

Steam the dish

  • Once the water in the steamer comes to a rolling boil, steam the noodles on high heat for about 3 minutes.
  • Carefully remove the lid and arrange the prawns on top.
  • Steam on high heat for another 2–3 minutes, depending on the size of the prawns, until just cooked through.

Finish and serve

  • Garnish with extra Thai basil.
  • Mix garlic oil and light soy sauce. Then drizzle on top.
  • Serve immediately while hot.

Notes

Soak glass noodles properly: Glass noodles soften quickly in hot water. Make sure they are pliable before steaming so they cook evenly and absorb the sauce well.
Use glass noodles for a lighter dish: Glass noodles are mainly made from mung beans and peas, making them a lighter option when you want something less heavy.
Do not overcook the prawns: Prawns cook very quickly. Oversteaming will make them tough and dry. Remove them as soon as they turn opaque and springy.
Steam in stages: Steaming the noodles first allows them to soak up the sauce before adding the prawns, which helps keep the prawns juicy.
Adjust seasoning at the end: Light soy sauce and garlic oil can be added after steaming so you can control the saltiness more easily. Garlic oil also adds more fragrance.