Garlic Vermicelli Shrimp
蒜蓉粉丝虾
Fresh shrimp steamed over glass noodles with aromatic garlic sauce and finished with hot oil. An elegant dim sum dish combining tender shrimp, silky vermicelli, and fragrant garlic flavors.
Servings
2-3 people
Prep Time
15 minutes
Cook Time
10 minutes
Spice Level
Not Spicy
Ingredients
Instructions
Prepare mung bean cellophane noodles, it's recommended to use this type of noodles as they are chewy and not easy to break.
Put in boiling water and cook for about 5 minutes, turn off the heat and soak in water until you can break them with your hands.
Otherwise the noodles will have hard centers after steaming.
Prepare the required garlic and chili pepper. If the chili pepper is large, 2 pieces are enough.
Chop the garlic into paste, separate in 1:1 ratio, remove seeds from chili pepper and chop finely.
Prepare the required seasonings, you can omit chicken juice if not available, or use chicken bouillon instead.
Chicken juice is a natural healthy seasoning extracted from chicken, has rich chicken flavor, more like broth effect, you can keep a bottle at home, add a little when making soup or mixing fillings for great flavor, chicken juice must be refrigerated after opening.
Heat the wok and pour in oil, when oil is 30% hot, add half the garlic paste, turn to low heat and slowly fry until the garlic paste turns from white to light yellow, immediately turn off the heat.
If fried to golden yellow, it's over-fried, the garlic will become bitter.
After turning off the heat, add the other half of raw garlic paste and chopped chili, stir-fry evenly.
Raw garlic and cooked garlic have two different flavors, mixing raw and cooked together will be more fragrant, if all fried, it lacks the garlic fragrance.
Add 3 spoons of steamed fish soy sauce, 1 spoon of oyster sauce, a little chicken juice, 1g white sugar to enhance freshness.
Salt can be omitted because steamed fish soy sauce is very salty.
Mix well and remove for later use.
Wash the shrimp clean, cut off the shrimp whiskers and legs.
Remove the shrimp head, keep the shrimp body shell.
Hold the shrimp body, cut from the middle, leave one segment at the tail, remove the shrimp vein.
Drain the cellophane noodles, spread on a plate.
Place the shrimp on top, back side down, arrange neatly.
Pour over the garlic sauce.
Don't be stingy with the garlic, put enough for good flavor.
Put in boiling water and steam for 5 minutes.
After taking out, sprinkle with chopped scallion and drizzle with hot oil.
This releases the scallion fragrance, and the garlic cellophane noodles shrimp is complete.
- When frying minced garlic, use low heat. Do not turn off the heat only when the garlic turns golden yellow, as the residual heat will continue to cook the garlic, making it bitter. Turn off the heat when it is light yellow.
- Raw garlic and cooked garlic have different flavors. Mixing half raw and half cooked garlic will make the garlic sauce more aromatic and delicious.
- For regular, easily breakable vermicelli, do not boil; just soak in hot water. It's best to soak the vermicelli before handling the shrimp, so both are ready at the same time.
- No need to add salt to the garlic sauce, as three tablespoons of steamed fish soy sauce are already flavorful enough. If you add more salt, it will be too salty. Adjust according to your taste.
- Shrimp cooks easily; steaming for 5 minutes is enough. If you steam for more than 5 minutes, the shrimp will become tough and less tasty.