No-Water Steamed Prawns with Ginger (No Added Oil)

Sweet, juicy prawns meet fragrant ginger and spring onion in this Chinese-style no-water method. A damp bed of aromatics and a snug lid provide the steam, with no added oil. This version uses a 700 g pack of raw peeled prawns, which cook faster than whole shell-on prawns.

Ingredients for 4

Australian measures: 1 tbsp = 20 ml. This version adds neither water nor wine. Do not preheat an empty pan. Prawn size, hob and pan change cooking time; check the thickest prawn. Rice is a serving suggestion and is not included.

Method

1. Step 1Thaw and drain

   Thaw 700 g raw peeled prawns in the fridge, then drain. Keep them chilled while preparing the aromatics; keep raw seafood separate from ready-to-eat food.

   

2. Step 2Make the damp aromatic bed

   Rinse the spring onions and leave them damp. Lay them and the finely shredded ginger across the base of a cold, heavy 24–26 cm pan with a close-fitting lid.

   

3. Step 3Add prawns in one layer

   Spread the prawns over the aromatics in one layer. Sprinkle with 1 g salt. Use a wider pan or two batches if they would pile up.

   

4. Step 4Cover before heating

   Fit the lid. Set over medium heat only until a little steam forms, then lower the heat. Do not leave the pan unattended or heat it until dry.

   

5. Step 5Steam gently

   Cook covered for about 3–5 minutes for thawed medium peeled prawns, turning once if needed. Smaller 71/90 prawns may be ready earlier; large cutlets may take longer.

   

6. Step 6Check the centre

   Open away from your face. Check a thick prawn: the flesh must be opaque throughout and reach 63°C in the centre. Continue briefly if needed; time and pink colour alone are not the final check.

   

7. Step 7Lift out promptly

   Transfer the cooked prawns and aromatics to a warm bowl. Spoon over the small amount of natural pan juices. If the pan dries before the prawns are cooked, take it off the heat, add a splash of water, then return to low heat until the prawns are cooked through.

   

8. Step 8Serve while hot

   Serve immediately while the prawns are juicy. For a lighter plate, pair with steamed greens; add rice separately if wanted.

   

Watch it in 34 seconds

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Why this version works

• Use thawed raw prawns, never pre-cooked prawns: reheating pre-cooked prawns for this long makes them tough.
• Keep the rinsed spring onions damp. Their moisture creates the first burst of steam, so the pan never starts dry.
• Spread prawns in a single layer and fit the lid tightly so cooking is even.
• Check doneness rather than following one time for every size. Lift prawns out as soon as the centres are opaque and cooked.

Swaps and variations

• Lite serving: this recipe already has no added oil. Serve with steamed bok choy and add rice separately to suit your appetite.
• Large raw prawn cutlets: use the same ginger-onion method, check earlier and keep cooking only until the thicker centres reach 63°C. Smaller 71/90 prawn meat needs a shorter cook.

Nutrition per serve

Calculated by Umall using FSANZ Australian Food Composition Database (AFCD) Release 3 (CC BY 4.0), based on 700 g thawed raw peeled prawn flesh, with no rice or oil included. The 1 g salt adds 387.6 mg sodium across the whole batch. Values are estimates and vary with the brands you use and the cooked yield.

Questions about No-Water Steamed Prawns with Ginger (No Added Oil)

Sources and credit

Method adapted by the Umall recipe team from Chinese no-added-water prawn cooking, with food-handling guidance from FSANZ and the NSW Food Authority (listed below). Quantities are our own, scaled for Australian kitchens and Umall products.

• FSANZ: food safety basics
• NSW Food Authority: seafood doneness guidance

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