TOTAL TIME: 25 minutes
YIELD: 2 servings
CALORIES: 320 kcal per serving
SPICINESS:
A Cantonese favorite often served at family banquets and holiday feasts. Tender shrimp are steamed over vermicelli that soaks up all the garlicky, savory juices, creating a dish that’s aromatic, flavorful, and irresistibly satisfying.
INGREDIENTS 备菜
| Item 配菜 | Amount 用量 |
|---|---|
| Shrimp 虾 | 8 pieces |
| Vermicelli 粉丝 | 1 bundle |
| Garlic 蒜 | 2 heads |
| Bird’s Eye Chilies 小米辣 | 1 – 3 |
| Oyster Sauce 蚝油 | 1 tbsp |
| Light Soysauce 生抽 | 2 tbsp |
| Sugar 糖 | 1 teaspoon |
| Salt 盐 | 1 teaspoon |
| Cooking Oil 食用油 | 45 g |
- Recommend buying head-on shrimp from Costco, which is much fresher than the pre-packaged ones at regular supermarkets. The shrimp heads can also be used to make shrimp oil. Whole Foods usually doesn’t carry head-on shrimp.
- Remove the heads and shells of the shrimp, leaving only the last segment of the tail shell.
- Cut the chili and garlic into smaller pieces to make them easier to blend in a food processor.
- You can use the oyster sauce and light soy sauce shown in the picture as a reference for purchase.
- 虾推荐购买 Costco 的带头虾，比一般超市盒装的要新鲜很多，虾头还能用来煸虾油。Whole Foods 通常没有带头虾。
- 虾去头去壳，仅保留尾部最后一节虾壳。
- 将辣椒和蒜稍微切小一些，方便料理机打碎。
- 蚝油和生抽可以参考图片中的品牌购买。
INSTRUCTIONS 做法
1. Soak the vermicelli in warm water until softened; once ready, the noodles will turn from translucent to milky white with a springy texture. 粉丝用温水泡软，泡开后的粉丝由透明变成乳白色，并带有弹性。
2. Devein the shrimp. 去除虾线。
3. Make a slit along the back of each shrimp, cut a small hole in the middle, and thread the tail through to create a decorative shape. 在虾背部划一刀，在中间切一个小口，将虾尾从小口穿过，做出造型。
4. Blend bird’s eye chili and garlic into a fine paste using a food processor. 小米辣与大蒜用料理机打碎成末。
5. Heat oil until hot, then pour it over the mixture. 热油淋入蒜蓉末。
6. Add 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, and a pinch of salt. Mix well to make the garlic sauce. 加入2勺生抽、1勺蚝油、1茶勺白糖和少许盐，搅拌均匀，制成蒜蓉酱。
7. Wrap softened vermicelli around your fingers into small bundles and arrange neatly on a plate. 将泡好的粉丝在手指上绕几圈，整齐放入盘中。
8. Place the shrimp on top of the vermicelli and spread the garlic sauce evenly over the shrimp. Any extra sauce can be refrigerated for later use. 把处理好的虾依次放在粉丝上，并将蒜蓉酱均匀铺在虾身上。剩余的蒜蓉酱可冷藏保存备用。
9. Bring water to a boil in a steamer, steam the dish over high heat for 10 minutes, and serve hot. 水开后放入蒸锅，大火蒸10分钟即可出锅。
Voila! Bon appétit!
Tips:
- The leftover garlic sauce can also be used to steam scallops for an equally delicious result, or served as a dipping sauce for grilled oysters. 剩余的蒜蓉酱还可以用来蒸扇贝，同样鲜美；或者当作烤生蚝的蘸料，也很好吃。
the Soycialist 
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