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Super easy, relatively quick and really yummy, I make this dish whenever I host family dinners and especially during Chinese New Year, you will definitely find this dish on the reunion dinner table. Steamed Prawns with egg tofu and mung bean vermicelli topped with aromatic crispy garlic and shallots is that dish. I like to use fresh large succulent tiger prawns, they stay juicy and absorb all the seasoning juices and the aromatics.

steamed garlic prawns

Firstly, fry the garlic and shallots until aromatic and crispy. Then make the seasoning sauce by combining fish sauce, oyster sauce, white pepper powder, Chinese wine (can be Shao Xing or Hua Diao wine) and some water or stock. Then assemble the dish by layering egg tofu, mung bean vermicelli, the crispy aromatics, and prawns. Steam the dish, then add on the seasoning sauce and garnishing spring onion and woof! The dish is ready for the table!

As the prawns and crispy aromatics are steamed, the umami flavours flow down into the vermicelli glass noodles and the egg tofu. I used some mung bean vermicelli or commonly known as glass noodles in this dish. These noodles can be bought in Asian supermarkets or grocery stores and is typically in a dry and hard form. These glass noodles will have to be soaked for about 15 minutes before using it in cooking. As they are literally tasteless, they will take on whatever flavours or juices they are cooked in.


The cooking steps are so simple. Steaming food has always been one of my favourite ways of cooking as it’s so quick and healthy and makes food taste so food. Check out this 15-minute Steamed Cod Fish with Essence of Chicken, and Thai Steamed Fish (Pla Kapong Neung Manao).

steamed garlic prawns

Watch how to make Steamed Garlic Prawns with Tofu and Vermicelli on YouTube

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steamed garlic prawns

Steamed garlic prawns with tofu and vermicelli (蒜蓉粉丝豆腐蒸虾)

Fresh succulent tiger prawns steamed with egg tofu, vermicelli and crispy aromatics. This is a typical Chinese dish but I make it yearly for our Chinese New Year reunion dinner.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course chinese new year, dinner
Cuisine asian, Chinese
Servings 4 persons
Calories 220 kcal



  • Soak the 40 g Mung Bean Vermicelli (glass noodles) for 15 minutes or until softened. Then remove from the water and set aside.
    40 g Mung Bean Vermicelli
    soak the vermicelli
  • Wash and trim off the antenna and legs of 8 big tiger prawns. Remove the shell, keeping the tail and head intact, and devein the prawns.
    8 big tiger prawns
    prepare the prawns
  • Cut 150 g egg tofu into 2cm thickness, into about 8 pieces.
    150 g egg tofu
    cut tofu
  • Chop up the green part of 1 sprig spring onion into smaller pieces. Set it aside to use as garnish later.
    1 sprig spring onion
    cut the greens
  • Peel and mince 5 cloves garlic.
    5 cloves garlic
    grate garlic
  • Peel and mince 5 shallots.
    5 shallots
    cut shallots
  • Make the seasoning sauce by mixing 1 tbsp fish sauce, 1 tbsp oyster sauce, 2 tbsp Chinese wine, 0.5 tsp ground white pepper and 3 tbsp water or stock in a pot over medium heat. Remove from the heat once it boils.
    3 tbsp water or stock, 1 tbsp fish sauce, 1 tbsp oyster sauce, 2 tbsp Chinese wine, 0.5 tsp ground white pepper
    make sauce
  • Warm 3 tbsp vegetable oil in a pan over medium-low heat.
    Fry the minced garlic and shallots until aromatic, golden brown and crispy.
    Then remove from the heat and set aside.
    3 tbsp vegetable oil
    saute garlic
  • Place egg tofu on a heat-proof plate, sparingly slightly apart.
  • Place some glass noodles on each piece of egg tofu.
    place some glass noodles
  • Add the prawns onto each piece of egg tofu and vermicelli.
    Then scoop about 1 tbsp of the fried crispy garlic and shallots onto the prawns.
  • Boil water in a steamer pot over high heat.
    Steam the prawns and tofu dish for about 7 minutes or until the prawns are cooked.
    steam the dish
  • Once cooked, turn off the heat, drizzle the seasoning sauce over the prawns and tofu.
    Garnish with the chopped spring onion.
    Serve immediately while still warm.
    steamed garlic prawns



Calories: 220kcal
Keyword garlic, prawn paste, steamed, tofu, vermicelli
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