• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 700g fresh tiger or grass prawns (choe har)
  • 15g yen sum (ginseng)
  • 500ml fresh chicken stock
  • Seasoning
  • ¼ tsp salt
  • ¼ tsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp Chinese rice wine
  • Dash of monosodium glutamate


  1. Combine ginseng and fresh chicken stock in a sauce pot and boil for about an hour until stock is reduced to about 250ml.
  2. Cut prawns in half, then wash and clean well. Arrange the halved prawns on a heatproof plate.
  3. Pour the ready prepared ginseng chicken stock over the prawns. Add seasoning then steam the prawns over high heat for 1½-2 minutes or until the prawns are cooked through.

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