Equipment:

• Steamer setup (wok with a steaming rack and lid, tiered bamboo steamer, or a pot with a steamer insert)
• Heatproof plate that fits comfortably inside your steamer
• Small saucepan or wok for heating oil
• Sharp knife

Prepare the Prawns:

• Rinse the spot prawns gently under cold running water.
• Pat them dry carefully with paper towels.
• Optional: You can devein them if you prefer. Use scissors or a small sharp knife to make a shallow cut along the back shell and lift out the dark vein with the tip of the knife or a toothpick. Many purists leave them as is for steaming whole.
• Arrange the prawns in a single layer on the heatproof plate. Try not to overcrowd the plate; steam in batches if necessary.
• Optional: If using Shaoxing wine, drizzle it over the prawns now.

Prepare the Aromatics:

• Separate the white/light green parts of the scallions from the dark green tops.
• Finely julienne the white/light green parts.
• Finely julienne the dark green tops and set aside separately for garnish.
• Scatter about half of the julienned ginger (and sliced garlic, if using) evenly over the prawns on the plate. Keep the other half aside.

Set Up Steamer:

• Add water to your steamer pot or wok, ensuring the water level is below the steaming rack or plate.
• Bring the water to a rolling boil over high heat.

Steam the Prawns:

• Carefully place the plate with the prawns into the steamer. Cover tightly with the lid.
• Steam over high heat for 3 to 5 minutes. Spot prawns cook VERY quickly. They are done when they turn bright pink/orange and opaque. Do not overcook, or they will become tough. The exact time depends on the size of the prawns and the intensity of your steam.

Prepare the Sauce & Finish:

• While the prawns are steaming, mix the light soy sauce, sugar (if using), and white pepper (if using) in a small bowl.
• Once the prawns are cooked, carefully remove the plate from the steamer using oven mitts or tongs. Pour off any excess milky liquid that has accumulated on the plate (this can sometimes taste slightly fishy).
• Scatter the remaining julienned ginger, the reserved julienned white/light green parts of the scallions, and the cilantro sprigs (if using) over the hot prawns.
• In a small saucepan or clean wok, heat the neutral cooking oil over high heat until it just starts to shimmer or you see faint smoke. Be very careful.
• Immediately and carefully pour the sizzling hot oil evenly over the ginger and scallions on top of the prawns. You should hear a satisfying sizzle – this cooks the aromatics slightly and releases their fragrance.
• Drizzle the prepared soy sauce mixture evenly over everything.
• Garnish with the reserved julienned dark green scallion tops.

Serve:

• Serve immediately with steamed jasmine rice. The prawns are best enjoyed hot.