Directions

To Prepare

1. In a bowl, combine all the seasoning sauce ingredients, mix well and set aside.
2. Soak mung bean threads with warm water.
3. Wash and drain prawns. Cut away the prawn’s antennas and legs.
4. To butterfly the prawn, use a kitchen shear to cut through the shell from behind the head all the way across the centre to the tail. Then using a sharp knife, slit across the flesh and slice all the way. Remove the black vein.

To Cook

1. Heat up frying pan with 1 tbsp of oil and sauté minced garlic and minced ginger for 2-3 mins or until fragrant.
2. Pour in seasoning sauce and fry for a min under medium heat and be careful to not burn the garlic.
3. Prepare steamer with water. Arrange soaked mung bean theards onto plate and place butterflied prawns on top.
4. Place ½ tsp scoop of garlic sauce mixture and chopped chilli onto prawns. Drizzle the remaining seasoning sauce over prawns and noodles.
5. Place plate into steamer and steam for 5-7 mins or until prawns are fully cooked.
6. Sprinkle chopped spring onions and coriander over prawns.
7. Heat up 2 tbsp of oil until it starts to smoke and drizzle over spring onions and cilantro. Serve immediately.