• Steamed prawns and oysters with mung bean noodles (Adam Liaw)Source: Adam Liaw

This is a great noodle salad for summer entertaining. Steaming the seafood with aromatics like ginger, garlic, chilli allows the flavours to absorb while keeping the dish fresh and light.






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  • 1 tbsp vegetable oil
  • 4 garlic cloves, finely chopped
  • 2 cm piece ginger, peeled and finely chopped
  • 1 red bird's eye chilli, finely chopped, plus extra to serve
  • 1 tbsp concentrated chicken stock
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp dark soy sauce
  • 1 tsp caster sugar
  • 120 g mung bean vermicelli (glass noodles), soaked in cold water
  • 12 large raw king prawns, peeled, intestinal tracts removed, tails intact and butterflied
  • 12 Sydney Rock oysters, freshly shucked
  • 4 spring onions, finely sliced
  • coriander sprigs, to serve

Cook's notes

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.


  1. Prepare a steamer basket over a wok and place over high heat.
  2. Heat the vegetable oil in a small saucepan and fry the garlic, ginger and chilli until the garlic is lightly browned. Remove from the heat and stir through the stock, soy sauce, oyster sauce, Shaoxing wine, dark soy sauce and sugar.
  3. Place the vermicelli on a small, lipped plate and top with the prawns, oysters out of the shell and the spring onions.
  4. Pour over the sauce and steam for 5 minutes or until the prawns and oysters are cooked and the noodles are tender. Scatter with coriander and chopped chilli and serve.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.