Steamed Garlic Shrimp with Vermicelli (蒜蓉粉丝蒸虾)
Elevate your feast with this delicious and elegant dish: steamed garlic shrimp with vermicelli.
- 3.5 oz mung bean vermicelli (aka mung bean glass noodles)
- 1 lb large shrimp (heads and skin on (see note 1))
- 3 tablespoon garlic (minced)
- 2 tablespoon neutral cooking oil
- 2 tablespoon light soy sauce
- ½ tablespoon oyster sauce
- ½ tablespoon Shaoxing rice wine (optional)
- 1 tablespoon water
- ½ teaspoon sugar
- ¼ teaspoon white pepper
- Scallions (finely chopped, for garnishing)
- Soak mung bean vermicelli in cold water for about 12 minutes until they become pliable.
- Drain then cut the noodles with scissors into shorter strands. Spread them evenly over a plate for steaming.
- Use scissors to trim off the shrimp’s legs and the top part of their heads. Then, split the shrimp open along their backs, keeping the tails and heads intact (see photos and video for reference).
- Arrange the shrimp over the vermicelli, with the split side facing up.
- Put minced garlic into a small bowl. Heat oil until it just starts to smoke, then pour it over the garlic.
- Add light soy sauce, oyster sauce, Shaoxing rice wine, sugar, white pepper, and 1 tablespoon of water. Mix well.
- Spoon the sauce over the split part of the shrimp, and spread any remaining sauce over the vermicelli.
- In a wok or a steamer that's big enough to hold the shrimp plate, bring about 2 cups (500ml) of water to a full boil.
- Place the plate of shrimp on a steamer rack or inside a steamer basket (wear gloves to protect your hands from the hot steam). Cover with a lid and steam over medium heat for 5 minutes (see note 2).
- Sprinkle chopped scallions over the dish then serve immediately.
Drain then cut the noodles with scissors into shorter strands. Spread them evenly over a plate for steaming. Use scissors to trim off the shrimp’s legs and the top part of their heads.
Then, split the shrimp open along their backs, keeping the tails and heads intact (see photos and video for reference). Arrange the shrimp over the vermicelli, with the split side facing up. Heat oil until it just starts to smoke, then pour it over the garlic.
Add light soy sauce, oyster sauce, Shaoxing rice wine, sugar, white pepper, and 1 tablespoon of water. Spoon the sauce over the split part of the shrimp, and spread any remaining sauce over the vermicelli. In a wok or a steamer that's big enough to hold the shrimp plate, bring about 2 cups (500ml) of water to a full boil.
Place the plate of shrimp on a steamer rack or inside a steamer basket (wear gloves to protect your hands from the hot steam). Cover with a lid and steam over medium heat for 5 minutes (see note 2).
Sprinkle chopped scallions over the dish then serve immediately.