Steamed Garlic Shrimps With Vermicelli
Steamed shrimp with garlic on a bed of vermicelli noodles.
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.