Steamed prawns accompanied by a dip uplifted with garlic, lime juice and chilli.
Serves 2
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Pair the simplicity and natural sweetness of steamed prawns with a dipping sauce that is at once easy yet intense. Try it, and you might find yourself using the same recipe for your future seafood spreads alongside our other favourite condiments below.


  • 1 litre of water
  • 8 medium-sized prawns (268 g)
  • 10 g spring onion, cut into 5 cm lengths
  • 20 g ginger, sliced
  • ⅛ tsp salt


  • Bamboo steamer with lid and a wok with a cover


  • 30 ml light soya sauce
  • 3 green or red chilli padi, sliced
  • 1 garlic clove, chopped
  • 1 lime

Add 1 litre of water to the wok and bring it to a boil.


Place the prawns in the bamboo steamer. Place the spring onion and ginger slices over the prawns. Sprinkle the salt over the prawns.


Cover the bamboo steamer with its lid. Place bamboo steamer in the wok with boiling water. Cover and steam for 2 mins. Switch off the fire and let the prawns cook in residual heat for another 30 secs. Remove the bamboo steamer from the wok.


To make the dipping sauce, place light soya sauce in a small bowl. Add the chilli and garlic. Use a strainer to squeeze the lime juice into the sauce. Mix well and serve with prawns.

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