Steaming Succulent Prawns: How Long Should You Wait?

Steaming is a great way to cook prawns, preserving their natural flavour and sweetness. The cooking time depends on the number of prawns being cooked, the type of steamer being used, and whether the prawns are shelled or unshelled. In general, prawns should be steamed for 4 to 10 minutes, until they are opaque and firm to the touch.

How to butterfly prawns

Butterflying prawns is a simple process that makes for an aesthetically beautiful dish. It is also a great way to ensure your prawns are thoroughly cleaned. Here is a step-by-step guide to achieving the perfect butterfly effect:

Step 1: Prepare the Prawns

Using a sharp pair of kitchen scissors, start by removing any sharp edges from the prawns. This includes the antenna, rostrum, front legs, swimming legs, and the sharp ends of the tail. You can also choose to remove the entire head, or just the eyes, if you prefer.

Step 2: Devein the Prawns

Using either your kitchen scissors or a sharp knife, make a slit along the back of the prawns, from the head to the end of the tail. Remove any black veins that you see—these are often found along the back and underside of the prawn. Rinse the prawns to ensure they are clean.

Step 3: Butterfly the Prawns

To achieve a partial butterfly effect, cut a little deeper to make a cavity in the prawns, being careful not to cut them in half. For a full butterfly effect, hold the prawn flat on your chopping board and gently use your fingers to spread out and flatten the body.

Step 4: Cook or Serve

Butterflied prawns can be cooked in a variety of ways, including steaming, frying, or grilling. They are ideal for showcasing toppings and fillings, such as minced garlic or Chinese wine. They can also be stuffed with small fillings, such as minced garlic, with the filling peeking out from the cavity.

Butterflying prawns is a quick and easy way to prepare them for cooking. They can be steamed, fried, or grilled, and the butterfly effect ensures even cooking and a beautiful presentation. This method is perfect for those who want to ensure their prawns are thoroughly cleaned and prepared for a delicious meal.

How to remove shrimp heads

Steamed prawns are a tasty and healthy treat, but preparing them can be a little daunting. Removing the heads from shrimp is known as "heading" and it's quite easy, although a bit messy. Here's a step-by-step guide on how to do it:

Choose Fresh Head-On Shrimp:

Select shrimp that are firm to the touch and avoid those with black dots, as these indicate bacterial growth. If you're buying frozen shrimp, let them defrost slowly in the refrigerator, allowing the water to drain off as they thaw.

Work Area and Safety:

Set up your work area near a sink, with a colander and a paper towel or dish towel nearby. Be cautious when handling head-on shrimp as they have sharp points at the tail (telson) and head (rostrum). Pick up one shrimp at a time to avoid any accidental punctures.

Grip and Snap Technique:

Using your dominant hand, hold the shrimp with the body curving towards you, and your thumb and bent forefinger just behind the gill plates on opposite sides. With your other hand, grip the shrimp head firmly with your thumb and forefinger on the gill plates. In one quick movement, snap your fingers up and thumbs apart to remove the head. Pull out the black digestive tract if it's visible.

Rinse and Prepare:

Dispose of the heads or save them for shrimp stock. Rinse the shrimp in cold water. At this point, you can cook the shrimp in the shell, peel and devein them, or freeze them for later use.

Alternative Method:

If the gripping and snapping technique is not for you, simply cut off the heads with a sharp knife. Place the shrimp on a cutting board, angling the head towards your dominant hand. Cut through right behind where the head meets the body and push the head to the side.

Final Thoughts:

Removing the heads from shrimp may seem intimidating at first, but with the right technique and a little practice, you'll be a pro in no time! Remember to always handle shrimp with care and maintain a clean work area to avoid any accidents or foodborne illnesses. Now you're ready to steam those prawns!

How to peel shrimp

Peeling shrimp is a simple process but it can be a little time-consuming. Here's a step-by-step guide on how to do it:

• Remove the Heads (Optional): If you have whole shrimp with heads on, you can twist or chop them off. Removing the heads is a matter of personal preference and is not necessary for the cooking process.
• Peel the Shell: Start by grabbing the shell segment that meets the belly of the shrimp, where the legs are attached. Pull back on that section of the shell to remove it. You can leave the tail on if you plan to serve the shrimp with the tails, such as in a shrimp cocktail. Otherwise, you can snip off the tails with scissors or a knife.
• Devein the Shrimp: Use a paring knife to make a small slit along the back of the shrimp to expose the dark intestinal tract. Remove the tract with the tip of your knife or your fingers. Rinse the shrimp under cold water to wash away any remaining bits.
• Brine for Juiciness (Optional): If you want extra juicy and plump shrimp, you can brine them before cooking. Soak the peeled and deveined shrimp in an ice water-salt brine for about an hour. A good ratio is 1 tablespoon of salt for every 2 cups of ice water. You can also add a tablespoon of sugar and a teaspoon of baking soda to the brine, but be sure to rinse the shrimp before cooking to wash off the baking soda.
• Prepare for Cooking: Now your shrimp are ready to be steamed, boiled, grilled, or cooked however you like!

Remember, if you're serving the shrimp with the tails on, leave the tail fins attached so your guests have something to hold onto when they're eating. Enjoy your delicious and perfectly peeled shrimp!

How to devein shrimp

Deveining shrimp is a quick and easy process that can elevate the look and texture of your dish. While it's not harmful to eat the shrimp vein, it can be gritty and may make the texture of the shrimp grainier than desired.

• Prepare your tools and workspace: You will need a sheet pan covered in ice to keep the shrimp chilled, a pair of kitchen shears, and a large bowl of ice water.
• Thaw the shrimp: If you are using frozen shrimp, place them in a bowl of cold water and let them sit for about 30 minutes until they are fully thawed.
• Remove the head, legs, and shell (optional): If your recipe calls for shelled shrimp, twist off the head, legs, and tail. You can also leave the shell on and cut along the outer edge of the shrimp's back to access the vein.
• Make a small slit along the back of the shrimp: Use a paring knife to carefully cut a slit along the back of the shrimp, being careful not to cut too deep.
• Remove the vein: Use the tip of the paring knife or your fingers to carefully slide out the vein and discard it. Rinse the shrimp under cold water to remove any remaining grit.
• Chill the shrimp: Transfer the deveined shrimp to the bowl of ice water and refrigerate until you are ready to cook them.

By following these steps, you can easily devein shrimp and ensure that your dish looks and tastes its best.

How to steam prawns without a steamer

Steamed prawns are a tasty, healthy, and easy dish to make. They are a favourite in Chinese restaurants and can be cooked in a few minutes. Here is a guide on how to steam prawns without a steamer:

Step 1: Prepare the prawns

Firstly, you will need to prepare your prawns. For this example, we will use 10 medium-size prawns, weighing around 250 grams. You will need to split the back of the prawns to devein them, then butterfly them. Rinse and pat them dry.

Step 2: Prepare the glass noodles

Next, prepare the glass noodles. You will need around 50 grams. Soak the noodles in warm water, then drain them.

Step 3: Prepare the garlic and spring onion

Peel and chop 60 grams of garlic (around 1 bulb). Dice 1 stalk of spring onion for garnishing.

Step 4: Make the sauce

Heat 1 tablespoon of cooking oil in a wok and fry half of the chopped garlic. You do not need to brown the garlic. Add oyster sauce and sugar to the wok and stir until the sugar melts. Turn off the flame and mix in 1 tablespoon each of light soy sauce, Chinese cooking wine, water, and a dash of ground white pepper. Stir the mixture until well combined, then remove it from the heat to cool.

Step 5: Fry the remaining garlic

Using the same wok, add 1 tablespoon of cooking oil and fry the remaining garlic until brown and crispy. Remove the garlic from the wok and place it in a bowl to use for garnishing later.

Step 6: Arrange the prawns and noodles

Place the soaked glass noodles on a heatproof dish. Arrange the prawns (butterflied) on top of the noodles. Open up the middle of each prawn and spoon the garlic sauce on top.

Step 7: Steam the prawns

Bring water to a rapid boil in a pot or wok. Place a small bowl in the water and put the prawn dish on top. Cover with a lid and steam for 5-8 minutes over high heat.

Step 8: Garnish and serve

Garnish the steamed prawns with the fried crispy garlic and sprinkle with the diced spring onion. Serve immediately and enjoy!

Some additional tips:

• Check for doneness after 5 minutes. If the flesh still looks translucent, steam for another 1-2 minutes.
• Put the prawns in the steamer only when the water is at a rapid boil.
• Use high heat to generate enough steam to cook the prawns through.
• Do not steam for too long, or the prawns will become overcooked and rubbery.
• Use a bamboo steamer if possible to avoid condensation dripping into the dish.

Frequently asked questions