I remember when I was younger, well, that’s probably a good 15 years ago, it’s my first time I tasted this seafood dish, and it has become my all time favorite ever since. My aunt made this dish - Steam shrimps with minced garlic. She cooked this dish without the vermicelli or yam bundle, and later on, people had many variations of the dish. Many people and Chinese restaurants use the same ingredients and method to prepare with scallops. I wonder if this dish had an American version of it at the cook off.
Oh, one more note, personally, I think the vermicelli is the best part of the dish, because it absorbs all the tastes from the prawns, garlic, and soya.
Ingredients
Prawns: 14-16pcs
Minced or diced Garlic: 2 tablespoon
Red Pepper (Optional): 1 diced hot pepper, optional
Vermicelli: 1 pack or can be substituted with 12 yam bundle, drained
Minced Ginger: 1 ½ teaspoon
1 diced green (or spring) onion
Light Soy Sauce / Soya – 1 Tablespoon
Seseme oil – ¼ teaspoon
Salt – ¼ Teaspoon
Sugar – 2/3 teaspoon
Shaoh-Sing Wine (Chinese rice wine) – 1 tablespoon
Cooking instructions
1. boil the vermicelli until it becomes clear and soft. Put the vermicelli into cold water to cool off for 5 to 10 seconds, then drain.
2. clean the prawns, trim the legs, head can be left on or removed. Slice in the middle of the prawns (but do not cut into half). Put into freezer for 10 mins
3. mix minced garlic, red pepper (optional), minced ginger, salt, suger, Shaoh-Sing Wine, and sesame oil, then spread on each prawn individually.
4. Put the yam bundle or vermicelli on the dish. Put the shrimps on top of the yam bundle or vermicelli. Add some salt to each shrimps. Put 1 tbsp of minced or diced garlic on each prawn.
5. Steam it under high heat until done (around 6-8 mins). Add 1/2 of tbsp of soya on each prawn. Add some hot pepper and green onion on each shrimps. Heat the oil until you see the smoke. Put 1/2 of hot oil on each shrimps. Serve hot.
Mmm Mmm Good!
