This dish, Steamed Prawns with Kumquat Marmalade was inspired by kumquat oil from Puning, Teochew.

Traditionally, kumquat oil is served as a dipping sauce for deep-fried prawn balls (Ha Jor) or poached prawns.

The prawn balls are crisp outside and tender within — often found on festive tables — while simple poached prawns rely on the citrusy dip to lift their sweetness.

I reimagined that flavour using my grandfather’s kumquats, slowly cooked into a marmalade.

Read more about Kumquat & my grandpa's story

Instead of serving it on the side, I let it become the sauce itself — warm, fragrant, and gently nostalgic.

The mellow sweetness, the subtle bitterness of the peel, the aroma rising with steam —
it feels like warming up a childhood memory.

這道菜，靈感來自潮州普寧的「柑油」。

在家鄉，柑油常用來點炸蝦棗或白灼蝦。
炸蝦棗外脆內嫩，是節慶飯桌上的味道；而白灼蝦則簡單純粹，蘸上一點柑油，清甜中帶微苦，格外提鮮。

我把這份記憶，換成爺爺軍營廚房的金桔，熬成 Kumquat Marmalade。
不再作為沾醬，而是成為蒸蝦的靈魂醬汁。

果醬的甜潤，蒜茸的辛香，柑橘皮若隱若現的微苦，在蒸氣裡慢慢融合 ——
像是把童年的味道，重新蒸熱。

Steamed Prawns with Kumquat Marmalade | 金桔蒸彩蝦食譜

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金桔果醬蒸彩蝦 Steamed Prawn with Kumquat Marmalade

bonnie.yveskitchen

靈感來自潮州普寧的「柑油」—— 傳統上用來點炸蝦棗或白灼蝦。我以自家熬製的金桔果醬取代柑油，讓那份清甜微苦的柑香，化作蒸蝦的靈魂醬汁。熟悉的味道，以新的方式呈現。

Inspired by the traditional kumquat oil from Puning, Teochew — commonly served with deep-fried prawn balls or poached prawns.Here, homemade kumquat marmalade replaces the dipping sauce, transforming that bright, gently bittersweet citrus flavour into a warm, fragrant steamed prawn dish.

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Prep Time 20

Cook Time 5

Total Time 25

Course Main Course

Cuisine Chinese, Hong Kong Classics

Servings 2

Ingredients

300 g Medium Prawns 中蝦
4 tablespoon Minced Garlic 蒜茸
2 tbsp each Diced Red & Yellow Peppers 紅、黃椒粒
1 tablespoon Spring Onion 蔥粒 for garnish

Sauce Mixture 醬汁

4 tablespoon Kumquat Marmalade 金桔果醬
1 teaspoon Sesame Oil 芝麻油
1 teaspoon Light Soy Sauce 生抽
a pinch White Pepper 白胡椒粉

Instructions

Prepare the stuffing 調製釀料

Mix minced garlic with diced peppers. In a separate bowl, combine kumquat marmalade with sesame oil, soy sauce and white pepper.

Prepare the prawns 處理鮮蝦

Rinse prawns, butterfly along the back and remove the vein.

Stuff & arrange 釀入材料

Fill the garlic-pepper mixture into the back of each prawn and arrange neatly on a steaming plate.

Steam 大火蒸煮

Once water is boiling, steam over high heat for 3–4 minutes.

Finish & serve 淋汁上碟

Remove from heat, drizzle evenly with the prepared kumquat sauce, garnish with spring onion and serve immediately.

Notes

Yves Tips

Plating Secret 賣相秘訣 Lightly score the belly side of the prawn to break the tendon. This prevents curling during steaming and keeps the prawns beautifully straight.
On Rock Sugar 冰糖的溫度 When making this marmalade, I chose traditional rock sugar instead of granulated sugar. Its clean, mellow sweetness balances the gentle bitterness of kumquat peel — closer to the warmth of the original Teochew “kumquat oil”.

Keyword 金桔果醬蒸彩蝦

Kumquat Marmalade Recipe (click the photo)

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Steamed Prawns with Kumquat Marmalade | 金桔蒸彩蝦 食譜