RECIPE: Steamed prawns with glass noodles from Tonight’s Dinner 2

Australia’s favourite cook Adam Liaw is back with Tonight’s Dinner 2, the sequel to his bestselling recipe collection of mighty meals for every day featuring 80 all-new recipes inspired by Adam’s hit SBS series, The Cook Up.

Make magic in the kitchen with a series of diverse dishes across a range of chapters, including Ingenious Breakfasts, Light Fantastic, Family Favourites, Meat Free, Pizza and Pasta, Wok and Sweets, with ripper recipes such as Red Curry Cauli, Midnight Pasta, Tonkatsu Ribs, Vietnamese Pizza and the epic Birthday Traycake.

Tonight’s Dinner 2 provides simple, satisfying meal ideas and captures what Australians want to eat now, served with a side of Adam’s signature wit and expert advice. For everyone from busy singles to on-the-go families, this delicious and original collection takes the grind out of midweek cooking with nutritious meals that are quick and affordable. What are you having for Tonight’s Dinner?

Learn how to make steamed prawns with glass noodles from Tonight’s Dinner 2….

If this is the kind of thing you’d order in a restaurant but feel nervous about making at home, I think you’ll be pleasantly surprised. As the noodles steam they soak up not just the sauce but the juices from the prawns (shrimp), producing something so delicious you’ll be making it again and again.

Steamed prawns with glass noodles

Serves: 4
Prep: 10 Minutes
Soak: 20 Minutes
Cook Time: 15 Minutes

Ingredients

• 120 g (41/2 oz) packet of mung bean vermicelli (see tips)
• 2 tablespoons vegetable oil
• 4 garlic cloves, crushed
• 2 cm (3/4 in) piece of fresh ginger, peeled and finely chopped
• 1 red bird’s eye chilli
• 4 spring onions (scallions), finely sliced
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar
• 12 raw prawns (shrimp), peeled and deveined, tails intact coriander (cilantro) sprigs, to serve

Method

Soak the vermicelli in cold water for 20 minutes.

Heat the oil in a small saucepan and fry the garlic, ginger, chilli and spring onion until the garlic is lightly browned and the spring onion fragrant. Remove from the heat. Add the oyster sauce, soy sauces, Shaoxing wine and sugar and stir them through.

Drain the vermicelli and place on a lipped heatproof plate. Arrange the prawns on top, then pour the sauce mixture over. Steam for 10 minutes in a bamboo steamer or steam oven (see tips), until the prawns are cooked and the noodles softened.

Lightly stir the noodles to ensure they’re all coated with the sauce, then scatter with coriander and serve

Tips

Rice vermicelli and mung bean vermicelli may look similar when they’re dried and in the shops, but they are very different things. Read the labels closely to avoid getting the wrong ones.

Bamboo steamers are cheap and available from Asian grocers. You can place them in a wok or over a pot. If you don’t have any kind of steamer, an upturned bowl in the base of a large, lidded pot will work just as well.

— Tonight’s Dinner 2 by Adam Liaw (Hardie Grant) is out on the 3rd of November.

Tonight's Dinner 2

Even More Recipes From The Cook Up

by Adam Liaw

Australia’s favourite cook Adam Liaw is back with Tonight's Dinner 2, the sequel to his bestselling recipe collection of mighty meals for every day featuring 80 all-new recipes inspired by Adam’s hit SBS series, The Cook Up.

Make magic in the kitchen with a series of diverse dishes across a range of chapters, including Ingenious Breakfasts, Light Fantastic, Family Favourites, Meat Free, Pizza and Pasta, Wok and Sweets, with ripper recipes such as Red Curry Cauli, Midnight Pasta, Tonkatsu Ribs, Vietnamese Pizza and the epic Birthday Traycake.

Tonight's Dinner 2 provides simple, satisfying meal ideas and captures what Australians want to eat now, served with a side of Adam’s signature wit and expert advice. For everyone from busy singles to on-the-go families, this delicious and original collection takes the grind out of midweek cooking with nutritious meals that are quick and affordable. What are you having for Tonight's Dinner?

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