Garlic-Steamed Prawns
蒜蓉蒸虾 · suàn róng zhēng xiā
Shenzhen night market prawns are steamed simply with garlic.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- large prawns大虾🛒 local500 g
- garlic蒜🛒 local6 cloves
- butter黄油🛒 local2 tbsp
- light soy sauce生抽🏮 asian1 tbsp
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Instructions
1Butterfly prawns and remove veins.
🔍 Look forVisual: 虾对半开Split open
You know it's right when: Ready
2Melt butter and fry garlic until golden.
🔍 Look for Low heat 1 minuteVisual: 蒜末金黄Garlic golden
You know it's right when: Golden
3Arrange prawns on plate and spoon garlic butter over.
🔍 Look forVisual: 虾上覆盖蒜蓉黄油Prawns topped
You know it's right when: Ready
4Steam over boiling water 5 minutes.
🔍 Look for High heat 5 minutesVisual: 虾肉变白Prawns opaque
You know it's right when: Opaque
5Garnish with spring onion and serve immediately.
🔍 Look forVisual: 撒葱花点缀Garnished
You know it's right when: Ready
Tips
- · Don't oversteam.
- · Use salted butter.
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
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