• Soak the mungbean thread noodles (also known as vermicelli noodles) in warm water for 10 minutes until softened. Then discard soaking water

Butterfly the shrimp:

• Use kitchen shear to trim off the antennae and the legs. Leave the head, the shell, and the tail intact. Then use the kitchen shear to cut through the shell and the flesh at the spine of the prawn and remove the black vein

Prepare the seasoning:

• Combine all ingredients for the seasoning in a bowl. Preheat about 1 Tbsp of oil in a skillet. Stir fry garlic and ginger over medium heat for 2-3 minutes until fragrant. Take care not to burn the garlic by controlling the heat. Then pour in the seasoning and let it simmer over medium-low heat for about 1 minute. Turn off the heat

Assembling:

• Bring the water in a steamer to a boil
• Arrange the pre-soaked noodles on a serving plate. Arrange the butterflied prawns on the bed of noodles. Scoop the garlic sauce mixture on the shrimp and drizzle the rest of the seasoning over the prawns and noodles

Steaming:

• Carefully place the plate in the steamer and steam over medium-high heat for 5 minutes or until the shrimp are cooked through

Final touch (optional):

• Sprinkle some green onion and cilantro leaves on top of the prawns. Heat about 2 tablespoons of oil over high heat. When you see smoke start rising, turn off the heat and very carefully drizzle this hot oil over the green onion and cilantro. This will give an extra nice flavor to the overall dish
• Serve immediately when it's warm as part of a multicourse meal