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prawns on top of vermicelli noodles
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5 from 4 votes

Steamed garlic prawns with vermicelli (蒜蓉粉丝蒸虾)

A tasty dish with little preparation, steamed garlic prawns with vermicelli only takes a few minutes to cook. Follow my recipe to learn how to make this classic dish packed with flavours.
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Main Course
Cuisine: Chinese
Keyword: Seafood, Shrimp
Servings: 2 servings
Author: Wei Guo


  • 100 g mung bean vermicelli noodles 3.5oz
  • 10 tiger prawns about 250g / 9oz
  • 1 tbsp cooking oil
  • 2 tbsp minced garlic
  • 2 tbsp minced fresh chilli optional
  • 2 tbsp light soy sauce
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp water
  • ¼ tsp sugar
  • ¼ tsp white pepper
  • 1 pinch salt
  • chopped scallions for garnishing


  • Soak vermicelli noodles in warm water for 5 minutes (or in cold water for 10 minutes) until they are soft and pliable. Rinse under cold water and drain. Then place them onto a plate.
  • Peel the body shell of the prawns (keep the head and the tail). Put them flat on a chopping board then cut sideways from the back (Do not cut through). Then place them on top of the noodles with the body part open flat (see pictures above).
  • Fry garlic and chilli in oil over a medium heat until fragrant (do not burn). Transfer to a small bowl. Add soy sauce, rice wine, water, white pepper, sugar and salt, then mix well.
  • Spoon the sauce onto the prawns. Then place the plate into a steamer filled with water. Bring the water to a boil. Then leave to steam over a low heat for 5 minutes (see note).
  • Garnish with spring onion if you wish. Serve warm with plain rice.


Steaming advice: If you don’t have a steamer or your steamer is too small to hold a plate, you can use a wok instead. Pour some water in the wok. Place a small bowl in the water. Put the prawn plate on top. Cover with a lid then steam.