Steamed prawns with ginger and spring onions

Steamed prawns with ginger and spring onions Method 1. Peel the prawns and cut along the back of them, using a sharp knife. Remove the black intestinal vein and butterfly the prawns leaving the tails intact.

Arrange the prawns in a shallow heatproof bowl that will fit inside a steamer basket.

Pour over the water and wine.

Scatter over the ginger and place the bowl inside a steamer, set over a deep saucepan or wok of boiling water. Cover and steam for about 5 minutes, or until the prawns are just cooked through.

Carefully remove the bowl from the steamer and transfer the prawns to a serving bowl.

Pour over the cooking juices, sprinkle with the spring onions, sugar, soy sauce and sesame oil, and serve.