Andaman Style Steamed Garlic Prawns Recipe
It is one simple and easy recipe that is adapted from Oriental cuisine.
Andaman and Nicobar is the largest group of island we have in Indian subcontinent. Apparently, there is no specific cuisine on these islands and it takes inspiration from Indian, Burmese, and Oriental Cuisine. Steamed garlic prawns is one simple and easy recipe that is adapted from Oriental cuisine and makes a delicious side dish with plain steamed rice.
Serve Andaman Style Steamed Garlic Prawns as a side dish along with steamed rice and Jeera Rasam for a weekday meal.
If you like this recipe, you can also try other Prawn recipes such as
10 M
30 M
40 M
2 Servings
Ingredients
- 10 Prawns
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame (Gingelly) Oil
- 10 cloves Garlic , finely chopped
- 2 Green Chillies , finely chopped
- 2 tablespoons Coriander (Dhania) Leaves , finely chopped
- 1/2 teaspoon Whole Black Peppercorns , crushed (optional)
- Lemon juice , few drops
- 2 tablespoon Oil
- Salt , to taste
How to make Andaman Style Steamed Garlic Prawns Recipe
To begin making the Andaman Style Steamed Garlic Prawns recipe, in a heat proof boil collect chopped garlic and green chilies and keep aside.
Heat vegetable oil in a pan till smoking hot, and pour the hot oil immediately over the chopped garlic and chilies. Wait till they crackle and leaves and aroma. Set aside to cool.
While the garlic oil is cooling, set up a steamer and place the prawns in a pan/plate that will go inside the steamer.
Pour the garlic infused oil all over the prawns and gently rub them, season with some salt and set to marinade till the steamer gets ready.
Now steam the prawns for around 8 to 10 minutes.
Meanwhile mix soy sauce and sesame oil in a small bowl.
Take out the cooked prawns and spoon the sauce mix all over.
Sprinkle some freshly crushed black pepper and some chopped coriander.
Drizzle some lemon juice over the prawns if you like or else skip it. Serve hot.
Serve Andaman Style Steamed Garlic Prawns as a side dish along with steamed rice and Jeera Rasam for a weekday meal.
