Steamed Garlic Shrimps With Vermicelli (蒜蓉粉絲蒸蝦)

This Steamed Garlic Shrimps With Vermicelli recipe will blow your socks off.

Garlic shrimps are already delicious on their own. 

But vermicelli noodles take the dish to a whole new level by soaking up all the delicious juices from the garlic shrimps.

Ready in under 30 minutes, this dish delivers BIG flavor without all the hassle.

Steamed Garlic Shrimps With Vermicelli

It’s no secret that seafood is at the heart and soul of Cantonese cuisine.

Steamed garlic shrimps with vermicelli are one of those iconic dishes.

Traditionally live whole shrimps are used in this dish. The legs and whiskers are removed and a shallow slit is made on the top side of the shrimp to devein and to absorb the marinade.

But I know that not all of us have easy access to fresh seafood, so I have substituted it with frozen shelled shrimps.

Frequently Asked Questions About Steamed Garlic Shrimps With Vermicelli

What can I serve this dish with?

Serve Steamed Garlic Shrimps With Vermicelli with a vegetable dish like Lotus Root Stir Fry (蓮藕炒木耳) and a soup such as Tomato Potato Pork Soup (蕃茄薯仔湯).

Can I prepare this in advance?

No. Seafood dishes like this one taste the best when it’s freshly made.

Can this dish be frozen?

No. Seafood dishes like this one don’t tend to freeze well.

Steamed Garlic Shrimps With Vermicelli

Elaine Fung

Steamed shrimp with garlic on a bed of vermicelli noodles.

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Prep Time 20 mins

Cook Time 6 mins

Additional Time 20 mins

Total Time 46 mins

Course Seafood

Cuisine Chinese

Servings 4 servings

Calories 223 kcal

Ingredients

  

• 16 Large Shelled Shrimps
• 2 Bundles Of Mung Bean Vermicelli Softened
• 4 Garlic Cloves Finely Minced
• 400 ml No Salt Chicken Stock
• 1/4 Cup Diced Green Onions
• 1 Tbsp Oil

Marinade

• 1 Tsp Salt
• 1 Tsp Fish Sauce
• 2 Tbsp Soy Sauce
• 1 Tsp Sugar
• 1/2 Tsp Red Pepper Flakes

Instructions

 

• Soak the mung bean vermicelli in cold water for 20 minutes or until softened.
• Prepare the marinade by mixing all the ingredients.
• Heat oil in a pan to medium, add the minced garlic, reduce heat to low, and stir fry until light golden brown, about 1 minute. Add the garlic to the marinade.
• Bring the chicken stock to a boil, add the softened mung bean vermicelli and boil for 30 seconds, drain and reserve liquid.
• Place the mung bean vermicelli on a deep dish, stir 2 tsp of the marinade into it.
• Pat dry the shrimps thoroughly, then toss them in the remaining marinade.
• Place the shrimps onto the mung bean vermicelli, and drizzle any remaining marinade onto the shrimps.
• Add the reserved chicken stock as well, and steam for 5 minutes.
• Sprinkle the green onions and serve.

Notes

1. Traditionally live whole shrimps are used in this dish. The legs and whiskers are removed and a shallow slit is made on the top side of the shrimp to devein and to absorb the marinade. However, frozen shelled shrimps are convenient, readily available, and pretty tasty too.

2. Different brands of mung bean vermicelli vary greatly in texture. Adjust the time when boiling them in the chicken stock.

3. Substitute dried red pepper flakes with chopped fresh red chilies, or use 1 tsp store-bought garlic chili sauce instead.