In a large bowl, mix all seasoning with beer. Add in cornflour and mix well. Place ribs in marinade. Store in fridge for at least 3 hours or overnight.
Place ribs and all the sauce into inner pot. Select “Steam” function and adjust cooking time to 40 minutes.
Occasionally turn-over ribs and continue cooking until time completes.
Dish is ready to serve when cooking time completes.
Wash, deshell and devain prawns. Set aside prawn shell and prawn head.
Slightly pat lemongrass and cut into 3 inch section. Leave a small portion for decoration.
Add oil into inner pot. Select “Steam” function and cook with preserve timing. Add prawn shell and prawn head and saute.
Add in chicken broth and water and let it boil. Once boiling, remove prawn shell and prawn head.
Add lemongrass, galangal and red onion to boil (about 10mins), then add thai chilli sauce, kaffir lime leaf, shimeiji mushroom and cherry tomatoes to the broth.
Once boiling, add fish stock, prawns, lemon juice and salt to taste.
