The Steamed Garlic Prawns with Glass Noodles is a classic Chinese favorite that looks impressive on the table yet is surprisingly easy to prepare. It is often served during Chinese New Year celebrations, but I also love making it as a simple and satisfying meal for the family on any ordinary day.

The secret lies in the cooking method. Steaming brings out the natural sweetness of the prawns, while the glass noodles absorb all the flavorful garlic sauce and juices released during cooking. Together, they create a wonderful contrast in texture and appearance, yet complement each other perfectly in flavor.

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Why This Recipe Works

Before we get to the recipe, let me show you why this dish is so special. 

1. Steaming keeps the prawns naturally sweet and juicy

Steaming is one of the best ways to bring out the natural sweetness of prawns. The gentle, even heat keeps them tender and juicy while preserving their delicate flavor.

2. Keeping the shells and heads makes a big difference

The shells and heads of the prawns are where a lot of the flavor is. As everything steams, those natural juices drip down into the noodles below, enriching them with a deeper, richer taste.

3. Glass noodles soak up all the goodness 

One of my favorite parts of this dish is actually the noodles. They sit underneath and quietly absorb all the sauce, prawn juices, and garlic flavor. By the time the dish is ready, the noodles have soaked up every bit of flavor released by the prawns.

4. Two ways of garlic, two layers of flavor

I like using garlic in two different forms here. Some is lightly sauteed in the sauce for a mellow aroma, while the rest is fried until golden for a crisp, nutty finish. That contrast is what makes the flavor so interesting.

Ingredients for the Garlic Prawns with Glass Noodles

For the steamed garlic prawns with glass noodles, the ingredient list is quite simple:

For the prawns & noodles

• 10–12 medium to large prawns (preferably fresh, with heads and shells on)
• 50g glass noodles (also called vermicelli or mung bean noodles)

For the garlic (two ways)

• 10 cloves garlic, finely chopped

For the garlic sauce

• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 3 tbsp water
• 1 tbsp vegetable oil

For crispy garlic & garnish

• 2 tbsp vegetable oil (for frying garlic)
• 1 spring onion, finely chopped
• Red chili, sliced (optional, for a little heat)

Step-by-Step Instructions to Prepare the Garlic Prawns

Step 1: Soak the glass noodles

1. Place the glass noodles in a bowl and cover with water. Let them soak for about 15 minutes until they turn soft and pliable. Warm water can speed things up a bit if you’re in a hurry.
2. Once they’re ready, drain well and spread them on your steaming plate as the base.

Step 2: Prepare the prawns

1. Rinse them under running water and trim away any sharp bits, but keep the heads and shells on for maximum flavor. Using kitchen scissors, cut gently along the back to open them up and remove the vein. A quick rinse and they’re ready to go.

Step 3: Make the garlic sauce

1. Heat a little oil in a pan and fry half of the chopped garlic until fragrant. Add the oyster sauce, light soy sauce, Shaoxing wine, sugar, and water, then bring everything to a gentle simmer.
2. Once the sauce is well combined, remove it from the heat and set it aside. Later, it will infuse both the prawns and the glass noodles with rich, savory flavor.

Step 4: Fry the crispy garlic

1. In a separate pan, heat the oil over low to medium heat and add the remaining garlic. Fry it slowly, stirring continuously, until it turns a light golden color. The key is to be patient and not rush the process.
2. As soon as the garlic reaches a pale golden brown, pour it through a fine strainer immediately and spread it on a paper towel to cool. Do not leave it sitting in the hot oil, as the residual heat will continue to cook it and can quickly turn it dark and bitter.

Step 5: Assemble everything

1. Spread the soaked glass noodles evenly on the plate, then arrange the prawns neatly on top. Next, spoon the garlic sauce over each prawn, letting it drip down into the noodles underneath.
2. Any remaining sauce is poured over the dish to ensure everything is evenly coated and full of flavor.

Step 6: Steam and Serve

1. Set up the steamer, place the plate inside, and steam over high heat for about 4 to 5 minutes.
2. After steaming, finished with a generous sprinkle of crispy garlic, chopped spring onions, and a little chili to garnish.

Note:

• Prawns cook quickly, so I prefer to slightly undercook them rather than risk overcooking.
• When they are done, the flesh turns opaque and feels just firm to the touch.
• It is best to serve the steamed garlic prawns right away while everything is still hot and the glass noodles are fully infused with all the flavors.

A Few Things I’ve Learned Along the Way

While making the steamed garlic prawns with glass noodles, I’ve picked up a few small details that really make a difference. 

Start with the freshest prawns you can find

This prawn dish really relies on freshness. With such simple seasoning and gentle steaming, there is nowhere for anything to be hidden. Fresh prawns taste naturally sweet, while less fresh ones become very obvious in both flavor and smell.

Medium to large prawns work best here because they stay juicy and are less likely to overcook too quickly.

Don’t remove the shells and heads

I know it’s tempting to peel everything first, but I rarely do that for this dish. The shells and heads carry a lot of flavor, and as they steam, they release those juices into the sauce and noodles below. That is the main reason this dish tastes so rich, even though it is made with such simple seasoning.

Garlic texture matters more than you think

For the crispy garlic, hand-chopped cloves are always better than minced garlic or paste. Larger, evenly sized pieces create a golden crunch without burning too quickly. Finely minced garlic tends to brown too fast and can turn bitter easily.

Low heat is your best friend for fried garlic

This is one of those steps where patience really makes a difference. The heat is kept low, and the garlic is stirred constantly so it browns slowly and evenly. The moment it starts to change color, it needs close attention because it can go from perfectly golden to burnt in seconds.

Even after the heat is turned off, the oil is still hot enough to continue cooking the garlic. Straining it immediately helps keep it light, crisp, and fragrant instead of turning dark and bitter.

Timing the steaming is everything

Prawns cook very quickly, so it is best to stick closely to 4 to 5 minutes. Once they turn opaque and just firm, they are done. If there is any doubt, it is better to slightly undercook them because they will continue to cook a little after being removed from the steamer

Let the noodles stay dry before steaming

One thing that always needs attention is draining the glass noodles properly. If they are too wet, the sauce gets diluted, and the bottom of the dish becomes watery instead of rich and flavorful.

Variations and Substitutions

Once you understand the basic method for the steamed garlic prawns, you can tweak it depending on what you have at home or the kind of flavor you prefer.

Add some heat (spicy version)

If you prefer spicy, you can add sliced chili or a spoonful of chili sauce. Sometimes, a Sichuan-style spicy garlic sauce is also used for a deeper, more aromatic heat.

No Shaoxing wine? No problem

If Shaoxing wine isn’t available, dry sherry works quite well as a substitute. Otherwise, you can simply leave it out and add a little extra water.

Different seafood options

This method is not limited to prawns. It also works well with scallops, which only need a few minutes of steaming, or firm white fish fillets. The key is to adjust the steaming time based on thickness so nothing gets overcooked.

Storage and Make Ahead Tips

Fried garlic (best made ahead)

The crispy garlic is best prepared in advance. Once it has cooled completely, it can be stored in an airtight container at room temperature. It stays crisp for several weeks as long as it is kept dry. Do not store it in the refrigerator, as the moisture will make it soften.

Glass noodles (can be pre-soaked briefly)

The noodles can be soaked a few hours ahead of time if needed. After soaking, they should be kept covered with a damp paper towel to prevent them from drying out. Overnight soaking is not recommended, as they may become too soft and lose their texture.

Leftover prawns (best eaten fresh)

Like most seafood dishes, this one is at its best immediately after steaming.