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Garlic Steamed Shrimp

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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Taiwanese
Ingredients Method Notes

Ingredients
  

Main Ingredient
  • 300 g Fresh shrimp Tiger prawn or white shrimp
Garlic Sauce
  • 6 cloves Garlic minced, about 2 tbsp
  • 1.5 tbsp Soy sauce
  • 1 tsp Fish sauce
  • 1/2 tsp Sugar
  • 1 tsp Sesame oil
  • 1 tbsp Rice wine
Finishing
  • 2 stalks Green onion chopped
  • 1 stalk Red chili minced, optional
  • 2 tbsp Cooking oil for sizzling oil

Method
 

Prepare Shrimp
  1. Trim shrimp antennae and legs. Use scissors to cut along the back shell without cutting through. Devein, rinse, and arrange on a steaming plate.
Make Garlic Sauce
  1. Mix minced garlic, soy sauce, fish sauce, sugar, sesame oil, and rice wine together until well combined.
Steam
  1. Spoon garlic sauce evenly onto the back of each shrimp. Once water is boiling, place the plate in the steamer and steam on high heat for 6–8 minutes, until shrimp curl and turn red with opaque flesh.
Sizzling Oil Finish
  1. Remove shrimp from steamer. Top with chopped green onion and chili. Heat cooking oil until smoking, then pour directly over the toppings to sizzle and release aroma. Serve immediately.

Notes

  1. Do not over-steam — 6–8 minutes is ideal. Over-cooking makes shrimp rubbery.
  2. Use half cooked garlic and half raw for a richer layered flavor.
  3. No fish sauce? Substitute with extra soy sauce or add a little oyster sauce.
  4. The sizzling hot oil step is optional but highly recommended for maximum aroma.
  5. Butterfly-cut shrimp not only cook more evenly but also look great on the plate.