NZ Woman's Weekly

Steamed butterfly prawns, spinach and oyster sauce

  • Meal Type

  • Total time

    30 minutes
  • Servings

  • Courses

  • Occasion

    Special occasion

Ready in 30 minutes, serves 4.

This is a very pretty and delicious dish that is quick to prepare.

  • 12 medium-sized prawns with tails, deveined
  • 1/2 cup tinned bamboo shoots, cut into matchsticks
  • 1 tbsp oil
  • 250g spinach, or similar
  • Chinese greens, cut into 5cm lengths
  • 1/4 tsp sugar
  • Pinch of salt
  • 1 tbsp water
    Prawn seasoning

  • 2 tsp rice wine or sherry
  • Pinch salt
  • 1 tsp finely grated ginger
    Prawn Sauce

  • 1/2 cup chicken stock
  • 3 tbsp oyster sauce
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • 1/2 tsp corn our dissolved in 1 tsp water

1. Mix the prawn seasoning ingredients together.

2. Butterfly each cleaned prawn (make a cut down the middle and flatten). Cut a small hole in the middle of each, near the widest part. Place a few bamboo shoot strips on the middle of the prawn, then fold the tail so you can pull its spiky end through the hole. Drizzle seasoning over prawns, refrigerate until needed.

3. Place the rolled prawns onto a plate, put in a steamer for 6 to 8 minutes until just cooked. Remove and keep warm, covered with a bowl.

4. Place all the prawn sauce ingredients together in a small saucepan. Heat and stir until lightly thickened.

5. Heat oil in a wok. Add spinach or greens and quickly stir-fry until wilted. Add sugar, salt and water. Continue stir-frying for 30 seconds or so. Drain off any excess water. To serve, place spinach onto a plate, top with the warm prawns and drizzle with sauce.

Cook’s tip:
If you find putting bamboo shoots through the prawn tails a bit fiddly, add them to the stir-fried spinach instead.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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