Steamed Prawns with Preserved Radish

Steps

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1. 1
   Heat a wok over medium-low heat, add oil, then add minced young ginger and rinsed preserved radish. Stir-fry for about 3 minutes until fragrant, stirring regularly.
   ▶ ≈0:57
2. 2
   Add chopped garlic cloves and stir-fry for another 2–3 minutes until fragrant, stirring constantly to avoid burning.
   ▶ ≈2:33
3. 3
   Add sugar, light soy sauce, oyster sauce, and dark soy sauce; mix well. Transfer to a bowl and allow to cool.
   ▶ ≈3:24
4. 4
   Trim the prawns: cut off the head spikes, legs, and fillers. Carefully slit along the back with scissors and remove the black intestinal vein.
   ▶ ≈4:01
5. 5
   Drain the soaked glass noodles, spread them on a steaming plate, then arrange the prawns on top with heads facing the same direction.
   ▶ ≈5:09
6. 6
   Spread the cooled preserved radish sauce over the prawns, distributing it evenly without completely covering them.
   ▶ ≈6:12
7. 7
   Bring water to a rolling boil, place the prawns in the steamer, and steam over medium-high to high heat. Steam for 6 minutes for large prawns, or 4–5 minutes for smaller ones.
   ▶ ≈6:47
8. 8
   Turn off the heat, garnish with chopped spring onions, and serve immediately.
   ▶ ≈7:12