Beer-steamed Prawns

by JMDGamotia

16 large prawns/shrimps, about 500 grams
ginger slices
beer, 330 ml estimate
2 tsp salt

1. Using kitchen scissors, trim the head and tail end of the prawns. Make a small incision at the back (tail end) of the prawn and use a tooth pick to locate and pull out the veins at the back. Repeat the same for the underside of the prawns.
2. Soak deveined prawns in a bowl of water with 2 tsp salt. After 20 minutes, drain and rinse the prawns.
3. Line deep steaming plate with sliced ginger. Arrange prawns one layer on top of ginger. Pour enough beer to submerge the prawns partially.
4. Prepare steamer. When water in steamer is boiling, steam the plate of prawns at high heat for about 8 minutes, or until the prawns turned fully orange. Do not over-cook.