Steamed Garlic Prawns with Vermicelli Noodles (Video)

This classic Cantonese steamed garlic prawns with vermicelli noodles recipe delivers restaurant-quality flavors directly to your home table. Fresh, tender prawns steamed over delicate glass noodles absorb every drop of the aromatic savory garlic sauce.

Making traditional Chinese steamed seafood is surprisingly fast and easy for weeknight dinners or family gatherings. With a few simple kitchen techniques, you can master this popular Cantonese prawn dish in just 30 minutes.

The secret to this dish lies in the golden garlic topping and the way the vermicelli noodles soak up the rich, sweet prawn juices during steaming.

Why You'll Love This Recipe

• Restaurant-Quality Flavor: The combination of gold and silver garlic creates a rich, sweet, and complex aromatic base.
• Flavor-Absorbing Noodles: Glass noodles collect all the delicious savory seafood juices and house-made soy seasoning.
• Quick and Streamlined: Simple prep work and a brief 10-minute steam get dinner on the table effortlessly.

Key Tips for Success

• Use Warm Water: Soaking vermicelli noodles in warm water for 5 to 10 minutes softens them faster while keeping the texture smooth and tender.
• Combine Raw and Cooked Garlic: Sauteing half the minced garlic in oil before mixing with the raw portion creates balanced depth without harshness.
• Butterfly the Prawns: Cut three-quarters of the way through the back flesh to help prawns flatten evenly and hold the garlic topping.

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Steamed Garlic Prawns with Vermicelli Noodles Recipe

(Printable recipe)

By Christine’s Recipes

Course: steamed, Seafood

Cuisine: Chinese

Prep time: 15 mins

Cook time: 15 mins

Yield: 2 to 3 serves

Ingredients:

• 8 (about 235 gm) prawns / shrimps
• 50 gm vermicelli noodles
• 4 to 5 garlic cloves, minced
• 2 Tbsp oil
• 2 spring onion, diced

Sauce:

• 1 Tbsp light soy sauce
• 2 Tbsp chicken stock (or water)
• 1 Tsp sugar

Method:

1. Soak vermicelli noodles in warm water for about 10 minutes until softened. Use a pair of scissors to cut into 2 to 3 sections. Drain out. Set aside.
2. Rinse prawns and pat dry with kitchen towels. Use a pair of scissors to trim off the rostrum and legs. Cut the shells along its back. Then use a knife to make an incision by cutting the flesh about three-quarters of the way into prawn flesh, from the head to nearly all the way down to the tail. Remove the vein. Open the flesh and slightly press to flatten. Set aside.
3. Put all the sauce ingredients into a saucepan. Cook until sugar is dissolved.
4. Heat 2 tablespoons of oil in a pan. Saute half of the garlic, leaving another half behind. Be careful not to burn the garlic. Remove from heat.
5. Place vermicelli noodles on a plate with prawns on top in one layer. Evenly put all the minced garlic, including cooked and uncooked on the prawns. Steam in a wok or steamer for 10 to 12 minutes, until the prawns turn to be opaque. Don’t overcook though. Sprinkle diced spring onion. Drizzle the sauce. Serve immediately.

Notes:

• The vermicelli noodles will be softened and much easier to cut into sections.
• If chicken stock is not handy, you can use water instead. Or you might like to add ¼ tsp of chicken bouillon powder and mix with the water to enhance the flavours if you like.
• The steaming time depends on the size of your prawns. Please adjust accordingly.