King prawns with pine nut dressing

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

This seafood dish is a sophisticated appetizer passed down from the royal banqueting tables of a bygone age. Succulent steamed prawns are mixed with shredded beef and crunchy bamboo shoots then coated with a rich pine nut dressing to create a scintillating chilled dish.


  • 6 large king prawns (jumbo shrimp)
  • 20 g/¾ oz fresh root ginger, peeled and sliced
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  1. Hold each prawn between two fingers and gently pull off the tail shell. Remove the small claws beneath the body. Rinse well. Prepare a steamer over a pan of boiling water, with a bowl in place under the steamer to catch any liquid. Place the prawns in the steamer with the ginger, and pour over the mirin or rice wine. Season with salt and pepper. Steam for 8 minutes.