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

Recipe Ingredient

  • 300g large prawns, keep shells intact
  • 5g hairs of ginseng roots (yong sum soe)
  • 1 tsp kei chi
  • Seasoning
  • ¼ tsp salt
  • 1 tbsp Shao Hsing Hua Tiau wine (optional)
  • A little cornflour
  • 1 egg white


  1. Rinse ginseng roots, soak in ¼ cup hot water for 5-6 minutes.
  2. Marinate prawns with seasoning for 5 minutes.
  3. Arrange prawns on a heatproof dish. Spread kei chi around and pour steeped ginseng over. Add 3 tbsp steeped ginseng stock.
  4. Steam over rapid boiling water for about 7-8 minutes or until prawns change colour. Serve immediately.

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