Shrimp With Vermicelli Recipe

Region: Hong Kong

Preparation time: 10 Minutes

Cooking Time: 15 Minutes

Serves: 4-6

INGREDIENTS

• 3 tablespoons vegetable oil

• 14 oz/ 400 g uncooked shrimp (prawns), shelled, deveined, and tails intact

• 4 tablespoons grated ginger

• 4 scallions (spring onions), chopped

• 1/2 head garlic, chopped

• 1 tablespoon chili sauce

• 1 tablespoon shaoxing wine

• 1 teaspoon dark soy sauce

• 1 teaspoon light soy sauce

• 1 tablespoon granulated sugar

• 2/3 cup (5 oz/ 150 g) ketchup

• 5 oz/ 150 g mung bean vermicelli

• 1/2 teaspoon sesame oil

• steamed rice (page 540), to serve (optional)

INSTRUCTIONS

1. In Hong Kong, the dish is prepared with the shrimp (prawn) heads and shells on.

2. Heat the vegetable oil in a wok or large skillet (frying pan) over medium heat, add the shrimp, and pan-fry for 2–3 minutes. Transfer to a plate.

3. Add the ginger, scallions (spring onions), and garlic to the wok, then stir-fry for 1–2 minutes until fragrant. Stir in the chili sauce, wine, soy sauces, and sugar, and stir-fry over high heat for 1–2 minutes. Add the ketchup and 2 cups (16 fl oz/ 475 ml) water and bring to a boil. Add the shrimp and sauté for about 1 minute.

4. Add the vermicelli, reduce to low heat, and simmer for 5 minutes until the sauce is completely absorbed by the vermicelli. Stir in the sesame oil.

5. Transfer the vermicelli to a serving dish and arrange the shrimp on top. Serve with rice, if desired.

Adapted from CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan (Phaidon, $49.95 US/$65.00 CAN, September 2016)