Super Easy Steamed Prawns w/ Preserved Radish (Cai Po) 菜脯蒸虾 Chinese Teochew Soy Sauce Shrimp Recipe

Juicy prawns (shrimp) meet savoury preserved radish (cai po) in a quick, wok-steamed centrepiece layered over glass noodles or delicate enoki for a sauce-soaked hit of umami. In this video I show straightforward prep and precise steaming times so the prawns stay tender while the base turns silky; it’s unfussy, uses everyday Asian staples, and tastes restaurant-worthy in minutes. Try making the dish and Happy cooking.
#chineseprawns #chineseshrimp #steamedprawns #steamedshrimp #chinesesteamedrecipe

See the ingredient list below for your easy reference. We hope you can recreate this yummy recipe in the comfort of your home.

Serves 4-5

Main Ingredients
½kg (17.6 oz) prawns, deveined

For the Preserved Radish Sauce
5g (0.2 oz) young ginger, minced
50g (1.8 oz) salted preserved radish (cai po 咸菜脯), rinsed & drained
4-5 cloves of garlic, chopped
½ tsp sugar
2 tbsp light soy sauce
1 tbsp oyster sauce
½ tsp premium dark soy sauce

Other Ingredients
100g (3.5 oz) glass noodles, soaked in warm water until soft
Chopped spring onions, to garnish