Steamed Shrimp and Vermicelli
Steamed Shrimp and Vermicelli a popular Chinese dish. You'll see variations on this dish at many restaurants in Hawaii. Here's how we make it easy style at home. It's flexible and forgiving. So simple and healthy, so tasty ^_^
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Servings: 2
Ingredients
- 8-10 pieces shrimp ideally large and head-on but ok if not
- 3-4 ounces mung bean vermicelli (aka glass noodles)
- 8 cloves garlic minced
- 1 stalk green onion thinly sliced
- 1 teaspoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- 2 teaspoons shaoxing wine or sake
- ½ teaspoon white pepper
Instructions
- First, soak the noodles! Place the dried glass noodles / vermicelli in a bowl and cover with room temperature water. Let sit for 15 minutes and then drain. Use scissors to cut the noodles in half. Set aside.
- Now, prepare the shrimp! Devein the shrimp and gently butterfly open the top (this is where we'll put the garlic and green onion mixture). Set aside.
- Next, prepare the garlic and green onion mixture. In a bowl, mix together the minced garlic and green onions. Season with the oyster sauce, fish sauce, sesame oil, shaoxing wine or sake, and white pepper. Use chopsticks to mix evenly.
- Get a large plate or shallow bowl (this is the plate/bowl we'll use to steam the dish). Place the softened vermicelli noodles on the plate. Then arrange the shrimp evenly on top. Divide the garlic and green onion mixture on top of the shrimp (ok if the mixture spills over, that will make the noodles extra tasty).
- Steam on high heat for 5 minutes. Then it's ready to eat and enjoy! Eat hot ^_^