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Steamed Garlic Butter Water Prawns


๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€:

๐Ÿ”ธ 400 g Water Prawns

๐Ÿ”ธ 25 g Mung Bean Vermicelli

๐Ÿ”ธ 1 Garlic clove (minced)

๐Ÿ”ธ 1 1/2 Tbsp Butter

๐Ÿ”ธ 1 tsp Sugar

๐Ÿ”ธ 1/2 tsp Salt

๐Ÿ”ธ 1/4 tsp Black Pepper

๐Ÿ”ธ Cilantro (chopped)

๐Ÿ”ธ Green Onion (chopped)


๐—œ๐—ป๐˜€๐˜๐—ฟ๐˜‚๐—ฐ๐˜๐—ถ๐—ผ๐—ป๐˜€:

1. Soak the Mung Bean Vermicelli into a bowl of warm water for 30 minutes.


2. Minced 1 clove of Garlic.


3. Fry half of the minced Garlic until it turns golden brown.


4. In a small bowl add in 1 1โ„2 Tbsp Butter, the remaining raw Garlic, fried Garlic, 1โ„2 tsp Sugar, 1โ„2 tsp Salt, 1โ„4 tsp Black Pepper, and your fried Garlic. Mix everything together.


5. Use a pair of scissors to remove the antenna and legs from the Prawn. Then cut down the shell along the back. Use a knife to slice the back open. Devein the Prawn.


6. Spread open the back and add Garlic Butter.


7. Place the soaked Mung Bean Vermicelli on a plate and put the Prawns on the Mung Bean Vermicelli.


8. Add 1 cup Water inside the Instant Pot and place trivet in. Place plate on top and Steam on High Pressure for 4 minutes.


9. Remove plate and garnish with some chopped Green Onion and Cilantro. You can enjoy this with some Vietnamese Dipping Fish Sauce or Soy Sauce if youโ€™d like!

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