Stir-Fried Vermicelli with Shrimps (粉絲蝦煲)
This flavourful dish will give you a mouthful of deliciousness. It’s spicy, savoury and addictive, tastes good on its own and perfectly well with a bowl of rice!
Equipment
- 1 Wok
- 1 Clay pot or plate
Ingredients
- 8 shrimps (110-120g)
- 2 packs unbleached bean vermicelli (80g)
- ½ onion sliced
- 3 shallots sliced
- 3 garlic cloves minced
- 1-2 hot chilli pepper chopped
- About 2 tbsp oil for cooking
- salt and pepper for seasoning
- fresh coriander for garnishing
For the shrimp broth
- 20 shrimp heads and shells (180-190g)
- 150-200 ml water
For the seasoning sauce
- 2 tbsp soy sauce
- 2 tsp dark soy sauce
Instructions
- Soak the vermicelli in a bowl of lukewarm water for 30 minutes.
- Heat a dash of oil in a wok over medium-high heat. Stir-fry shrimp heads and shells until fragrant. Add in water and cook for 2-3 minutes.
- Drain the shrimp heads and shells over a strainer with a big bowl underneath to get the shrimp broth. Use a spatula to press down and squeeze any juices from the heads. These are the essence!
- Heat about 1 tbsp oil in the same wok over medium-high heat. Add in shrimps, season with salt and pepper, and stir-fry until 80-90% cooked. This should take no more than 1 minute. Set aside.
- Using the same wok, heat about 1 tbsp oil over medium-high heat. Add in sliced shallots and minced and cook until they begin to become translucent.
- Add in drained vermicelli, shrimp broth, and seasoning sauce. Stir-fry constantly and quickly to prevent the vermicelli from sticking to the pan.
- Transfer the cooked shrimps back to the wok, stir-fry and toss to combine.
- Place the stir-fried vermicelli with shrimps in a clay pot, and garnish with fresh coriander.