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Butter Garlic Prawn Tang Hoon

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75 min

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15 min



Pre-minced garlic
135 g
Cooking oil
2 tbsp
Soy sauce
2 tbsp
Oyster sauce
1 tbsp
Shaoxing wine
1 tbsp
Sesame oil
1 tsp
1 tsp
White pepper to taste
Salt to taste
Tang hoon (pre-soaked)
50 g
Unsalted butter
50 g

How to cook

Cook the garlic paste

  • In a non-stick skillet, add the cooking oil and cook the minced garlic on medium heat for 2 - 3 mins.
  • Add in soy sauce, oyster sauce, Shaoxing wine, sugar and pepper and allow to cook out till the garlic is almost like a paste.
  • Turn off the heat, add sesame oil and mix well.

Cook the tang hoon

  • In a pot of boiling water, cook the tang hoon for about 3 mins or until al dente.

Steam the prawn

  • Butterfly the prawn by cutting a slit down the middle of the back of the prawn.
  • Season the meat with a bit of salt.
  • Spoon the garlic paste into the cavity of the prawn.
  • Steam for about 8 mins.

Cook the sauce

  • Once the prawns are cooked, drain off all the cooking liquid into a small sauce pot and whisk in the butter bit by bit to emulsify into a sauce.
  • Toss the noodles in the sauce, turn off the heat and mix well.
  • Plate to your liking.
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