Steamed Angkar Prawn with Garlic and Lemongrass

Posted by Fassler Admin on

Recipe from Tri (Instagram @bakeandcookwith3)
Serves (no. of pax): 4 pax
Difficulty Level: Medium




10 pcs

Frozen Angkar prawn, thawed 


Sweet potato glass noodle

3 cloves

Ginger, crushed then minced 

2 cm

Old Ginger, crushed then minced 


Lemongrass, take the inner soft part, minced


Spring onion, chopped 

1 tbsp 

Light soy sauce

1 ½  tbsp


½ tbsp

Sesame oil

1 tbsp


To taste

Tempura bits

Dried chopped chili



  1. Cut the back of the prawn, devein, leave the shells on.
  2. Boil the sweet potato glass noodles for 7 minutes, then place them on a steaming plate.
  3. Lay the prawns on top of noodles, slit side up.
  4. Heat a skillet, drizzle with 1 tbsp olive oil, then fry the garlic until fragrant (don’t let them turn brown).
  5. Add the lemongrass, and all the seasonings.
  6. Pour in the water.
  7. Remove from heat.
  8. Add all the sauce to the prawns.
  9. Steam for 5 minutes.
  10. Remove from heat, sprinkle with some tempura bits and dried chopped chili.
  11. Serve!

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