Things Are Getting Steamy!

Unfortunately for you, in a very G-rated way. But fortunately, in a very delicious way!



I love steaming. A lot has to do with its long history in Chinese cuisine. I grew up with a lot of steamed dishes—steamed whole fish, steamed tofu with shrimp or scallops, steamed “cakes” (really more like a dense pudding) during Chinese New Years, and let’s not forget delicious steamed dim sum, dumplings and buns. The list is endless.

Steaming is also a quick and healthy way to cook your meal. No oil is needed should you wish to do away with any sort of fat, and the majority of the nutrients in the food is kept in the food source (and not boiled away in water). Did I mention cleanup is easy peasy?

This is a lovely weeknight meal. Defrost some prawns overnight in the fridge. When you come home after work, marinate the shrimp. While the shrimp is marinating, you can start boiling the water and prepping your vegetables. Dinner is on the table in 20 minutes or less. How amazing is that?

Did I also mention this dish is really yummy too?



Steamed Prawns with Sugar Snap Peas
Adapted from delicious (Australian edition), vol.6 issue 11
Serves 2

16 to 20 large peeled green prawns, tails intact
1 tablespoon light soy sauce
Grated zest and juice of 1 lime *
1/2 teaspoon granulated sugar
1 small red chilli, seeds removed, sliced (optional)
1 clove garlic, minced
1 1-inch piece ginger, minced
250 g sugar snap peas
1 spring onion, thinly sliced
1/4 cup coriander leaves, roughly chopped
1 tsp sesame oil
Sesame seeds, to serve (optional)

Combine prawns, soy sauce, lime zest and juice, chilli, garlic, ginger and 1 tablespoon water in a bowl. Allow to marinated for 10 minutes.

Meanwhile, half-fill a wok with water and bring to a simmer over medium-high heat. In a steamer basket, steam sugar snap peas for about 2 minutes, or until just tender. Remove and set aside. In a heatproof dish, place prawns in steamer, cover, then steam for 4 to 5 minutes until cooked through.

Toss prawns in a bowl with sugar snaps, spring onion and coriander. Sprinkle over some sesame oil.

Divide among two plates and serve with rice.

*N.B. If you don't have limes on hand, you can substitute half a lemon.