{"id":810,"date":"2015-08-03T22:55:51","date_gmt":"2015-08-04T02:55:51","guid":{"rendered":"http:\/\/www.asianonlinerecipe.com\/cooking\/?p=810"},"modified":"2015-08-03T22:55:51","modified_gmt":"2015-08-04T02:55:51","slug":"shanghai-garlic-steamed-prawns-recipe","status":"publish","type":"post","link":"http:\/\/www.asianonlinerecipe.com\/cooking\/shanghai-garlic-steamed-prawns-recipe\/","title":{"rendered":"Shanghai Garlic Steamed Prawns Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-811 size-full\" src=\"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2015\/08\/shanghai-garlic-steamed-prawns.jpg\" alt=\"Shanghai Garlic Steamed Prawns Recipe\" width=\"500\" height=\"550\" srcset=\"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2015\/08\/shanghai-garlic-steamed-prawns.jpg 500w, http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2015\/08\/shanghai-garlic-steamed-prawns-273x300.jpg 273w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>This recipe encapsulates the sophisticated and subtle tastes of Shanghainese food.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Ingredients:<\/strong><\/span> (Serves 4)<\/p>\n<ul>\n<li>400 g\/14\u00bd oz prawns (shrimps)<\/li>\n<li>3 cloves garlic, peeled, thinly sliced and crisp-fried<\/li>\n<li>1 tablespoon Shao Hsing wine<\/li>\n<li>\u00bd teaspoons corn flour (cornstarch)<\/li>\n<li>\u00bd teaspoon salt<\/li>\n<\/ul>\n<p><strong>FOR THE SAUCE<\/strong><\/p>\n<ul>\n<li>2 tablespoons light soy sauce<\/li>\n<li>1 teaspoon dark soy sauce<\/li>\n<li>\u00bd teaspoon sugar<\/li>\n<li>4 tablespoons water<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>Method:<\/strong><\/span><\/p>\n<p>Butterfly prawns. Peel and remove heads, leaving tails intact. Place prawns on a chopping board. Using a sharp knife, cut down the length of prawns, from the head, and two-thirds of the way down the back. Gently open prawns up and flatten. Remove veins. Arrange prawns on a steaming plate.<\/p>\n<p>Combine half the fried garlic with wine and corn flour. Pour mixture over prawns, making sure prawn tails are covered as well.<\/p>\n<p>Sprinkle salt over and steam for 10 minutes. Carefully remove from steamer and keep prawns warm.<\/p>\n<p>Prepare sauce. Bring light and dark soy sauces, sugar and water to the boil. Ladle sauce over prawns.<\/p>\n<p>Garnish as desired and serve.<\/p>\n<p><strong>MICROWAVE METHOD<\/strong><\/p>\n<p>Instead of a steamer, place prawns arranged in a pinwheel pattern on a microwave-safe plate. Cover with plastic wrap and cook for 3 minutes in the microwave oven on Medium, then I minute on High. Remove plastic wrap and cook for another minute on High. Serve hot with sauce as above.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe encapsulates the sophisticated and subtle tastes of Shanghainese food. Ingredients: (Serves 4) 400 g\/14\u00bd oz prawns (shrimps) 3 cloves garlic, peeled, thinly sliced and crisp-fried 1 tablespoon Shao Hsing wine \u00bd teaspoons corn flour (cornstarch) \u00bd teaspoon salt FOR THE SAUCE 2 tablespoons light soy sauce 1 teaspoon dark soy sauce \u00bd teaspoon [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":811,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[250],"class_list":["post-810","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-shanghai-garlic-steamed-prawns-recipe"],"_links":{"self":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts\/810","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/comments?post=810"}],"version-history":[{"count":0,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts\/810\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/media\/811"}],"wp:attachment":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/media?parent=810"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/categories?post=810"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/tags?post=810"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}