Qing Zheng Xian Xia

Qing Zheng Xian Xia — steamed fresh prawns — exemplifies the Cantonese philosophy that the finest ingredients need only minimal preparation. Whole live or very fresh prawns are steamed over high heat for minutes, releasing their natural sweetness, then finished with a fragrant pour of sizzling oil, soy, and aromatics. The dish is a hallmark of Cantonese seafood restaurants and celebratory family dinners.

Serves: 4

Ingredients

• 600g (1⅓ lb) large fresh whole prawns, heads on, shells on
• 3 spring onions (scallions), julienned into thin strips
• 4cm (1½ inch) piece fresh ginger, peeled and julienned
• 3 tbsp (45ml) light soy sauce (reduced-sodium preferred)
• 1 tsp (5ml) sesame oil
• 1 tsp (5g) sugar
• 3 tbsp (45ml) neutral oil (peanut or vegetable)
• Steamed jasmine rice, to serve

Instructions

1. Rinse the prawns and pat dry. Using sharp scissors, trim the antennae and legs. With a small knife, cut along the back and devein without removing the shell. Arrange the prawns in a single layer on a heatproof plate with a small rim to catch the juices.
2. Place the plate in a bamboo steamer or on a rack over a wok of rapidly boiling water. Scatter half the ginger over the prawns.
3. Steam over high heat for 4–5 minutes, depending on size, until the shells are bright red and the flesh is just opaque. Do not oversteam — the prawns should be just cooked through.
4. Remove the plate from the steamer. Pour off any accumulated liquid (save this as a light broth). Scatter the remaining ginger and all the spring onion strips over the prawns.
5. Mix the soy sauce, sesame oil, and sugar together. Drizzle over the prawns.
6. Heat the neutral oil in a small pan until it just begins to smoke, about 180°C (355°F). Pour the smoking oil directly over the spring onions and ginger — it will sizzle dramatically, blooming the aromatics.
7. Serve immediately with steamed jasmine rice.

Cook's Notes: Freshness is everything in this dish — it has nowhere to hide an inferior prawn. Reduced-sodium soy keeps the dish light and lets the prawn sweetness dominate. The hot oil pour is the defining technique: it must be very hot for the aromatics to sizzle.