Chinese: Steamed Prawns with Black Beans

This is Cantonese home cooking at its purest: plump shrimp steamed in their shells with funky fermented black beans and plenty of garlic.

Leaving the shells on keeps the shrimp tender and juicy while infusing them with flavor from the aromatic black bean sauce.

The technique is simple - butterfly the shrimp, devein them, pour over the sauce, and steam for 10 minutes - but the results taste like dim sum mastery.

Serve it over rice to soak up every drop of that savory, garlicky sauce.

Chef Tips

• Keep the shells on; they protect the shrimp from overcooking and add incredible flavor
• Rinse the fermented black beans twice before mashing to remove excess salt
• Don’t over-steam; shrimp are done when they’re pink and opaque, about 10 minutes max
• Use a shallow pie pan or dish that fits in your steamer for easy serving and even cooking

Variations

• Add sliced fresh ginger for extra aromatic depth and a hint of spice
• Use scallops instead of shrimp for a different luxurious seafood option
• Finish with a drizzle of smoking-hot oil and fresh cilantro for restaurant-style presentation