Fu Pei-Mei

Steamed Flower-Shaped Prawns

Lan hua ta hsia

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Pei-Mei’s Chinese Cookbook
Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

  • About

Ingredients

  • 12 prawns
  • 3 tablespoons oil
  • 12 Taiwanese bok choy

Method

  1. Remove the prawn’s head, shell the body, but leave on the tail’s shell. Cut open each prawn length-wise from the back, leaving it in one piece. Then make a small slit in the middle of the body and push the tail through.
  2. Marinate prawns with chopped green onion, ginger, salt, and wine for about 5 minutes. Set prawns on a plate, and steam for 5 minutes over high