Steamed Prawns with Kaffir Lime & Lemongrass by Noob Cook

You should know by now that I’m a very lazy cook. I cook curries from instant premixes, use store-bought soup stocks and never made my own puff pastry. I’m always on the look for shortcuts and easy recipes and Noob Cook is one the blogs that I often turn to for such tips and recipes. Authored by Wiffy, who is based in Singapore, Noob Cook is a blog packed full of stunning food pictures and simple home-cooking recipes. Do check out her “15-minute shorts” for some great ideas on preparing quick and easy meals to impress your loved ones. Now, please welcome Wiffy to Pig Pig’s Corner as she shares her steamed prawns with kaffir lime and lemongrass step-by-step recipe with us!

First of all, I would like to thank Ann for inviting me to guest post on her blog. I’ve always been impressed by the amazing, restaurant-quality foods she whipped up in her kitchen, and I’m honoured to have a guest spot on her site. I hope her readers will not mind my noob cooking for a change from the usual gourmet flair Ann whips up on her site! :p

Traditionally, one of the best known ingredients to use when steaming prawns (or seafood in general) is ginger, which is not only aromatic, but is known to counter any fishy smell from seafood. While I love ginger a lot, I’m also keen to find other ingredients which perform the same roles, for more variety and excitement in my cooking. And I found a good combination in kaffir lime leaves and lemongrass. I simply love the aroma of these two ingredients. To prove my love for these ingredients, I always have 100% lemongrass essential oil in my aromatherapy stash and I swear I will buy kaffir lime essential oil if I do ever see it. And when steaming a simple dish of prawns, these two aromatic ingredients, along with ginger, lend their superb aroma to complement the natural good taste of fresh prawns.

Ingredients: Serves two

  • 8 to 10 large prawns (better known as shrimps in the US)
  • 2 tbs Chinese wine (Hua Diao Jiu 花雕酒 or Shao Xing Jiu 绍兴酒)
  • 10 kaffir lime laves – slits made on the leaves to release more flavour
  • 1 lemongrass stalk – green outer leaves removed. Slice 1/3 of it to long thin sections, and slice the rest thinly and diagonally
  • 5 slices ginger


  • Step 1: Line the bottom of a deep plate with some ginger, long lemongrass sections and half the kaffir lime leaves.
  • Step 2: Butterfly the prawns I use a pair kitchen scissors to make a top slit on the prawns, remove the veins, and cut a little deeper to make a cavity. Be careful not to cut too deep or you will half the prawns. Trim the feelers and tail off the prawns. Arrange butterflied prawns on top of the ginger and kaffir lime leaves and drizzle Chinese wine over the prawns cavity.
  • Step 3: Garnish the prawns with the remaining kaffir lime leaves and thinly sliced lemongrass. When the water in the steamer is boiling, place the plate on the steaming rack. Steam over high heat until the prawns are cooked (just a few minutes). Do not steam for too long or the prawns will become hard and chewy.
  • Step 4: Dish onto a serving plate. If you like, you can drizzle some home-made garlic oil or shallot oil to fill into the prawns cavity for extra flavour!