Garlic vermicelli prawns

Ingredientsserves 4

Method

1. Soak the vermicelli in warm water fifteen minutes until pliable, drain, snip shorter and lay over the plate.
2. Butterfly the prawns: cut down the back of the shell with scissors, open each prawn flat without removing the shell, and pull out the dark vein.
3. Fry half the garlic in two tablespoons of oil over low heat until pale gold and fragrant, take it off the heat and mix with the raw half, the ginger, chilli, a pinch of salt and half a teaspoon of sugar; raw and cooked garlic together give two layers of garlic.
4. Lay the prawns cut side up on the vermicelli, spoon the garlic along each one and splash with the wine.
5. Steam over fully boiling water on high six to eight minutes (ten to twelve on medium-high for a crowded plate) until the flesh is opaque right through.
6. Boil the soy, half a teaspoon of sugar and a tablespoon of water, pour it round the plate so the vermicelli drinks it, heat the last tablespoon of oil and pour it over the garlic; scatter spring onion.

Take care

• Contains crustacean (prawn), soy and wheat (soy sauce). Prawns should be opaque and firm all the way through; thaw frozen prawns in the fridge and cook them the same day.

The story

Garlic vermicelli prawns is a seafood-restaurant dish (the typhoon-shelter and Lei Yue Mun table) that became a home dish when the technique turned out to be a pair of scissors and a lot of garlic. It is the dish Hong Kong families make for a birthday dinner at home, and the vermicelli underneath, drinking the prawn juice, is the part the children fight over.

Same technique

Steamed whole fishPork patty with preserved mustardSpare ribs in black bean sauce

Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.