Garlic Vermicelli Steamed Shrimp

蒜蓉粉丝蒸虾

Ingredients

Large shrimp (500g- peeled with tails on- deveined) Glass noodles (vermicelli- 50g- soaked) Garlic (10 cloves- minced) Green onions (3- finely chopped) Soy sauce (3 tbsp) Shaoxing wine (1 tbsp) Sugar (1 tsp) White pepper (1/4 tsp) Vegetable oil (3 tbsp) Cilantro for garnish

Detail Steps and Procedure

Step 1 (Prepare Shrimp: Butterfly shrimp by making deep incision along back (do not cut through). Remove vein. Pat completely dry with paper towels (critical for steam penetration). Arrange in single layer on heatproof plate. Step 2 (Soak Noodles: Soak 50g glass noodles in warm water for 15 minutes until pliable. Drain and arrange on plate as bed for shrimp, creating a nest-like shape that elevates shrimp slightly. Step 3 (Make Garlic Sauce: Mince 10 cloves garlic finely (do not use press for better texture). In small saucepan, heat 3 tbsp oil over low heat. Add minced garlic, cook gently for 3-4 minutes until fragrant but not browned (65°C/150°F). Remove from heat. Stir in 3 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 1/4 tsp white pepper. Cool slightly. Step 4 (Assemble: Spoon garlic sauce evenly over each shrimp, getting into butterflied crevices. Pour any remaining sauce over noodles. Step 5 (Steam: Bring water in steamer to rolling boil. Place plate in steamer. Cover tightly. Steam over high heat for exactly 6-8 minutes (depending on shrimp size) until shrimp turn pink and opaque (internal temperature 63°C/145°F). Do not overcook. Step 6 (Finish: Carefully remove plate. Sprinkle with chopped green onions. Heat 1 tbsp oil in small pan until smoking (200°C/400°F). Pour hot oil over green onions to sizzle. Step 7 (Serve & Store: Garnish with cilantro. Serve immediately with rice. Consume same day. Leftovers can be refrigerated for 1 day; reheat by steaming for 3 minutes. Shrimp will become rubbery if microwaved.

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