Steamed Garlic Shrimps with Bean Vermicelli
MEDIUM 30 MINUTES
• 1 lb extra large shrimps
• 4 oz butter (melted)
• 1 bundle of cilantro and green onions (diced)
• 8 oz bean vermicelli
• 1 bulb of garlic (finely chopped)
• ¼ cup vegetable stock
1 Soak bean vermicelli in cold water for ½ hour.
2 Heat pan, add 1 tbsp oil. Fry half of the chopped garlic until golden brown. Put on a plate for later use.
3 Add ½ tsp salt, ½ tsp sugar and butter into the other half of the chopped garlic, mix well. Add in fried chopped garlic, ¼ tsp ground pepper. Mix well. Set aside for later use.
4 Use a pair of scissors to remove the spike, whiskers and legs from the shrimps. Cut open the shell on the back, use a knife to slice the back of the shrimps (do not cut through) and devein. Clean and dry shrimps well.
5 Put the pre-soaked bean vermicelli on a plate. Pour in ¼ cup vegetable stock.
6 Place the shrimps on top of the bean vermicelli. Split the back of the shrimps open widely, spread garlic butter on the back of the shrimps.
7 Put 6 cups of water in a steaming pot, bring to boil. Use high heat to steam shrimps for 4 minutes.
8 Sprinkle cilantro and green onions on top of shrimps. Turn off heat. Cover lid for 5 seconds. Dish up. Serve hot.