Raymond Ng developed a passion for cooking when he was an exchange student in Japan. Now that he is all grown up, he continues to cook, even hosting weekly family dinners for up to 20 people.
To read more about Ng and his other recipes, visit this page.
- For the sauce:
- 2 tbsp oil
- 3 cloves garlic, chopped finely
- 2cm ginger, chopped finely
- 1/2 cup water
- 1/2 tbsp Shaoxing wine
- 2 tsp sugar
- 1/2 tsp vinegar
- 1/2 tsp oyster sauce
- 1/2 tbsp light soya sauce
- 1/2 tbsp cornstarch
- For the prawns
- 2 large river prawns (600g per piece)
- 1 egg white, beaten with 2 tbsp water and 1 tsp vinegar
- 1 stalk sliced spring onions, for garnish
- To make the sauce: In a pan, add oil. Add garlic and ginger and stir-fry till it becomes golden brown. Add water, Shaoxing wine, sugar, vinegar, oyster sauce and light soya sauce and stir to combine. Add cornstarch and let simmer till the sauce thickens. Remove from the heat.
- To prepare the prawns: Clean prawns and using a sharp pair of scissors, butterfly each prawn. Place prawns on a pie plate and season with a pinch of salt.
- Pour egg white onto plate and steam prawns for 7 to 8 minutes. Remove from the steamer and pour sauce on top. Garnish with spring onions and serve hot.