Steamed garlic shrimps with vermicelli noodles 蒜蓉粉絲蒸蝦

 Preparation: 20 minutes | Cook: 20 minutes      10 ingredients      shrimp  March 28, 2020  Jump to Recipe  Print Recipe

This steamed garlic butterfly shrimp/prawns dish (蒜蓉粉丝蒸虾） is a surefire crowd pleaser. I use it as a centerpiece in my dinners when I serve it. I usually make it during holidays or when we have guests coming over. It looks super fancy so your guests will certainly be impressed. But it is actually quite easy to make. Cleaning and butterflying the shrimp might be the most difficult part and takes the most time. But once you get the hang of it, you can bởi vì it pretty quickly.

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For Asians, many of us lượt thích to eat shrimp with the headattached. To some people, including my husband, the head is actually the bestpart because it has chất lượng flavors. It contains the shrimp’s digestive organ,hepatopancreas, which turns red when cooked. It tastes like crab’s tomalley,but juicier & sweeter. However, if you can’t stomach it, you can still enjoythis dish. Just don’t remove the head part. It serves its functional purpose byholding down the toàn thân of butterflied shrimp so the flesh stays flat on theplate.

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The garlic sauce is super aromatic và adds much flavors andumami to lớn the shrimp. The original recipe calls for Chinese vermicelli which isusually made of mung bean starch và is quite soft và breaks easily aftercooking. I prefer the Korean vermicelli made from sweet potato starch due toits hardiness and chewy texture. The vermicelli absorbs the sauce and shrimp flavorextremely well. Hence, you are not wasting any part of the dish. This dish pairsreally well with rice.

Preparation Time: 20 minutes

Total Time: 40 minutes

Serving: 4-5 peoplefamily style

Ingredients:

8 – 10 head-on large shrimp or prawns 13 ounces Korean vermicelli/sweet potato noodles 210 cloves of garlic2 tablespoon light soy sauce2 teaspoon sugar½ teaspoon kosher salt or ¼ teaspoon table salt¼ teaspoon white pepper powder (optional)2 tablespoon water2 tablespoon vegetable oil & additional 1 tablespoon vegetable oil2 tablespoons chopped green onions (green parts only)

Preparation:

Gather all the ingredients. Immerse the Korean vermicelli/sweetpotato noodles in hot water to lớn soften them up for trăng tròn minutes while you preparefor the rest of the dish.Clean up the shrimp. Wash the shrimp gently & pat them dry with kitchen paper towel. Use kitchen scissors to lớn remove the shrimp’s antenna & legs. Then cut the rostrum (the pointed sharp part on shrimp’s head). Insert a toothpick into the cut where the rostrum used to sit and take out a small đen chip (the black chip is shrimp’s stomach và it is connected to the vein all the way through the back). Be careful not to disturb the hepatopancreas, which is the orange/tan color inside the head. Insert the same toothpick into the gap between 2nd and 3rd tail section from the over to remove the shrimp’s vein. 3