Clear-Steamed Prawns
清蒸对虾 · qīng zhēng duì xiā
Zhuhai fishermen wives steam prawns simply with ginger and scallion.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- large prawns大对虾🛒 local500 g
- ginger姜🛒 local4 slices
- spring onion葱🛒 local2 stalks
- light soy sauce生抽🏮 asian3 tbsp
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Arrange prawns on plate with ginger and scallion.
🔍 Look forVisual: 虾摆盘Prawns on plate
You know it's right when: Ready
2Steam over high heat 8 minutes.
🔍 Look for High heat 8 minutesVisual: 虾壳橙红Shells orange
You know it's right when: Color changed
3Remove ginger and scallion.
🔍 Look forVisual: 葱姜取出Garnish removed
You know it's right when: Ready
4Drizzle soy sauce over prawns.
🔍 Look forVisual: 虾身淋汁Sauced
You know it's right when: Ready
5Garnish with fresh scallion and serve.
🔍 Look forVisual: 撒葱花点缀Garnished
You know it's right when: Ready
Tips
- · Don't oversteam.
- · Serve with soy dip on side.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
🥢 Ask HǎoWèi
Questions about technique, ingredients, substitutions, and flavor — answered from our verified cooking knowledge base.
What to serve with it
A complete Chinese dinner in one plan — pick one from each role.
What cooks say
Made this? Leave a note.
- No comments yet — be the first!
