Now, let’s get down to business and talk about how to get those prawns perfectly steamed. Here’s the thing: steaming prawns might sound like a no-brainer, but there are some tricks to make sure they stay tender and juicy.

First, you’ll want to give your prawns a good cleaning. Start by peeling them if you prefer to have them ready to eat, or leave the shells on if you want to maximize flavor. Don't forget to de-vein them by making a shallow slit along the back and removing the dark vein inside.

Rinse them under cold water, then pat them dry with paper towels.

For the steaming process, you'll need a steamer basket or any type of steaming setup that works for you. Fill a pot with a couple of inches of water and bring it to a rolling boil. Place the prawns in the steamer basket and set it over the pot. Cover and steam the prawns for around 5 to 7 minutes, or until they turn a gorgeous pink color and become opaque.

Once they’re done, remove them from the steamer and set them aside while you work on that irresistible garlic sauce.

Now we get to the good stuff the garlic sauce. This is where the magic happens, and trust me, it’s a lot easier than it sounds. If you’ve never made a garlic sauce before, don’t worry! It’s all about getting the balance right between butter, garlic, and seasonings. Here’s how you do it.

In a large pan, melt a generous amount of unsalted butter over medium heat. You’ll want enough butter to coat all those prawns and then some, so don’t be shy.

Once the butter is melted, toss in your freshly minced garlic. Let it cook slowly, stirring occasionally. You want to cook the garlic until it’s golden brown and fragrant—this should only take a minute or two. But here’s the catch: Don’t let it burn! Burnt garlic turns bitter, and you don’t want that. If you notice the garlic darkening too quickly, lower the heat a little.

Now, add a couple of tablespoons of soy sauce. This adds that deep, savory umami flavor that’s going to bring everything together. Stir it in and let it simmer for about a minute. Then squeeze in some fresh lemon juice to balance the flavors and cut through the richness of the butter.

This is where you can get creative. If you like a little heat, throw in some chili flakes to spice up the sauce. You can always start with a pinch and add more as you go.

Let the garlic sauce simmer for another couple of minutes to really bring all those flavors together. Taste it to check the seasoning, adding salt and pepper as needed. The sauce should taste rich, garlicky, slightly tangy from the lemon, and just the right amount of savory from the soy sauce.