Steamed Chilli-Garlic and Butter Prawns with Rice Vermicelli

Savour the delightful flavours of Steamed Chilli-Garlic and Butter Prawns with Rice Vermicelli. Butterfly-cut tiger prawns are elevated with McCormick Garlic Powder and Red Chilli Flakes-infused compound butter and then steamed to perfection. Garnish with spring onions for a quick and flavourful feast, showcasing the essence of McCormick's premium spices.

  • 30min

    prep time

  • 25min

    cook time

  • 8



  • 8 whole / 450g Large Tiger prawns, shell on
  • 3 tbsp butter / 45g Butter, softened
  • 1 tsp / 5g Sesame Oil
  • 1 tsp / 3g, McCormick® Garlic Powder
  • 1 tbsp / 6g, McCormick® Chilli Flakes
  • 1 tbsp / 15g Oyster Sauce
  • 80 g Dried Rice Vermicelli
  • As Needed / Spring Onions, chopped

Nutrition information (per serving)


  • Using a pair of kitchen scissors, cut off the legs, antenna and all sharp edges of the prawn, slice and butterfly the prawns to remove the veins, set aside.

  • Soak the vermicelli in water to soften, about 20 minutes.

  • Mix the rest of the ingredients including McCormick Garlic Powder and McCormick Red Chilli Flakes well.

  • Lay the rehydrated vermicelli on a steaming dish, layer the butterflied prawns on top of the vermicelli and spread the compound butter onto the prawns.

  • Steam for 5-7 minutes.

  • Garnish with chopped spring onions.

  • Serve hot.