Prep 15 min·Cook 8 min

1. 1You're here
   Step 1.

   Soak the glass noodles in warm water for 10 minutes while you prepare the prawns.

   50 g Mung bean glass noodles

   10 min
2. 2
   Step 2.

   Peel the prawns, leaving the tails on. Cut along the back almost all the way through, pull out the dark vein and press each prawn open flat.

   12 Raw king prawns, shell on

   Knife work

   Wok-chan's tip鑊仔貼士

   Kitchen scissors make quick work of cutting the shell and back in one go.
3. 3
   Step 3.

   Heat the oil in a small pan over low heat. Fry half the garlic for about 1 minute until pale gold, then take off the heat and stir in the raw garlic, salt and sugar.

   3 tbsp Cooking oil8 cloves Garlic, finely chopped¼ tsp Salt½ tsp Sugar

   Wok-chan's tip鑊仔貼士

   Pale gold, not brown: fried garlic turns bitter in seconds.
4. 4
   Step 4.

   Drain the noodles, snip them shorter and spread on a heatproof plate. Lay the prawns on top, cut side up, and spoon the garlic over each.

   50 g Mung bean glass noodles12 Raw king prawns, shell on8 cloves Garlic, finely chopped

5. 5
   Step 5.

   Steam over high heat for 5–6 minutes until the prawns are pink and curled.

   12 Raw king prawns, shell on50 g Mung bean glass noodles

   6 minSteam
6. 6
   Step 6.

   Mix the soy sauce with the hot water and drizzle over the plate. Scatter with spring onion and chilli and serve.

   1½ tbsp Light soy sauce2 tbsp Hot water2 stalks Spring onion, finely chopped1 Red chilli, finely chopped