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Previously Patrick cooked the Steamed Shrimp with Minced Garlic, this dish is always a hot favorite among our friends. Especially when it is cooked with garlic and wine, made it extremely fragrant. One of our friends, Sit Yee suggested that we can even put some vermicelli or Tang Hoon (冬粉) underneath the garlic shrimp, the vermicelli will soak up the sweet broth from the fresh shrimp. That sounds like a delicious dish, thus I’ve decided to give it a try.

I suggest to use whole shrimp / prawn with shell and head on. This will give the broth a much sweeter taste. However this time I only used shelled shrimps without the heads, because I have bought the shrimps before I thought of making this dish. The broth was awesome with the fragrant Chinese Shaoxing cooking wine (紹興酒) and absorbing the sweetness from the fresh shrimp. Plus the aromatic fried garlic gave it a distinct taste too.

Ingredients:

2 handfuls vermicille
8 medium shrimps (preferably heads and shell on)
1 tbsp minced garlic
4 sliced ginger (finely stripped)
1 fresh red chili (chopped)
1/2 medium white onion (finely stripped)
Coriander leaves (garnish)

For the seasoning:
1 tsp peppercorns (crushed)
3 tbsp Shaoxing Wine
1/2 tbsp soy sauce
1 tsp sugar
3/4 cup water or seafood stock
1 tsp fish sauce

Cooking Method:

1. Soak the vermicelli in cold water till soft, drain. Remove the shrimp’s leg and whiskers. Make a shallow cut on the back of the shrimp shell and remove the intestinal tracts, rinse.
2. Heat up 2 tbsp oil over high heat, shallow fry the shrimps for 10 seconds, drain and set aside.
3. Use a pot, heat up 1 tbsp fried shrimp oil, stir fry minced garlic and ginger strips till golden. Add in onion strips and chopped red chillies, stir fry till fragrant.
4. Add  2 tbsp Shaoxing wine, water (or seafood stock), sugar, soy sauce, fish sauce and peppercorns, bring to boil.
5. Add in vermicelli and shrimps, turn heat to medium low and simmer for 5-7 minutes till broth is fairly dry.
6. If you have a claypot pre-heat claypot about 5-10 mins on the stove. Place the vermicelli on the claypot, follow by shrimps on top. Ladle with broth, circle with 1 tbsp of wine and garnish with coriander leaves. Serve.