Steamed river shrimp with homemade chilli sauce

Steamed river shrimp with homemade chilli sauce

By
From
Chinese Unchopped
Serves
4
Prep
15 mins
Cooking time
20 mins
Photographer
Martin Poole

Fresh river shrimp have a naturally sweet and savoury flavour, which means they rarely require any additional marinating or flavouring – just a little steam and a bit of chilli sauce on the side. We find these for the school at an inconspicuous fishmonger who dishes out live lobster, crabs and fresh prawns to all the local restaurants from his store tucked away behind the main streets in London’s Chinatown. If you can’t get your hands on river shrimp, fresh regular prawns work well here too.

Ingredients

Quantity Ingredient
24 river shrimps or fresh prawns, with shell and heads kept intact

Homemade chilli sauce

Quantity Ingredient
a thumb-size piece ginger
2 spring onions
2 large red chillies
6 tablespoons light soy sauce
6 tablespoons water
1 tablespoon dark soy sauce
2 teaspoons shaoxing rice wine, (optional)
1 tablespoon granulated sugar

Method

  1. Devein the shrimps by inserting a toothpick roughly three-quarters of the way up the back of prawn and pulling the dark tract up and out of the shell. Arrange the shrimps on a plate.
  2. Cut the ginger, spring onion and red chillies into fine matchsticks and combine with the remaining chilli sauce ingredients.
  3. Place a bamboo steamer over a wok a third filled with boiling water. Put the prawn plate inside the steamer, cover with the lid and steam for 8–10 minutes, or until the prawns are coral pink in colour and cooked through.
  4. Remove from the steamer and serve with the chilli sauce on the side.

Tip:

  • Depending on the size of the prawns, the steaming process may be quicker than 8 minutes. Prawns become quite rubbery when overcooked, so be sure to remove the whole prawns from the heat as soon as they have turned coral pink in colour.
Tags:
Chinese
School of Wok
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