2 bottles Vietnamese beer
8 live mantis prawns
4 lime leaves, finely sliced
salt and pepper
2 limes, juiced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Pour the beer into a large pot and submerge the mantis prawns in the beer until the mantis prawns get drunk and fall asleep.
Add the lime leaves and coat the mantis prawns.
Remove the mantis prawns and place on a steamer rack or basket.
Steam the mantis prawns with beer on high heat for 8 minutes.
To make the dipping sauce, combine salt, pepper and lime in a small bowl.
Serve the mantis prawns with a cold beer and the dipping sauce.