Steamed King Prawns

Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

Quick and easy — the most important thing about this dish is to get good-quality prawns. You could use chopped lobster or crab for this if you really wanted to spoil your dinner guests.


  • 12 green king prawns (shrimp), peeled and deveined with tails left intact
  • 1 spring onion (scallion), chopped
  • a pinch of freshly ground white pepper
  • 1 tablespoon chopped coriander (cilantro) leaves


  • 2 tablespoons light soy sauce
  • 2 coriander (cilantro) roots, scraped and chopped
  • 2 red shallots, finely sliced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon finely chopped ginger
  • 2 teaspoons oyster sauce
  • 1 long red chilli, deseeded and finely chopped
  • 1 tablespoon sugar
  • 2 tablespoons peanut oil
  • 1 tablespoon shaoxing


Put the prawns in a large shallow heatproof bowl. Mix the marinade ingredients together with 2 tablespoons water and pour over the prawns.

Put the bowl in a large bamboo steamer over a pot or a wok of rapidly boiling water, cover with the lid and steam for about 8 minutes, or until just cooked through. Sprinkle with the spring onion, pepper and coriander to serve.