Steamed Pomfret with Garlic and Soy Sauce

Preparation time : Under 30 mins.

Cooking Time : Under 30 mins.

Serves : 2 to 4

Ingredients

• 1 bundle of mung bean vermicelli noodles
• 10 tiger prawns
• 1 tbsp cooking oil
• 2 tbsp minced garlic
• 1 tbsp minced fresh chilli, optional
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine
• 1 tbsp water
• ¼ tsp sugar
• ¼ tsp white pepper
• 1 cup soup stock
• chopped spring onions, for garnishing
• crispy garlic, for garnishing

Preparation

• Soak vermicelli noodles in warm water for about 10 minutes until softened. Use a pair of scissors to cut into 2 to 3 sections. Drain out. Set aside.
• Place the prawns flat on a chopping board. Cut sideways from the back to remove vein. Open the flesh and slightly press to flatten. Set aside.
• Fry garlic and chilli with oil in a skillet over a medium heat until fragrant (do not burn). Transfer to a small bowl. Add soy sauce, rice wine, water, white pepper, sugar, and mix well.
• Place vermicelli noodles on a Le Creuset Casserole with prawns on top in one layer. Drizzle the sauce on the prawns. Pour in soup stock and cover lid.
• Steam over medium heat for 3 minutes, and low heat for 2 minutes. Turn off heat and cover with lid for 4 minutes.
• Garnish with spring onion and crispy garlic. 
• Serve well.