Shrimp & Bean Vermicelli Pot
繁體中文

Ingridents

Shrimp (whole with head) 1 lb (450g) Water 2 cup Mung bean vermicelli 2 bundle Cooking oil 2+2+2 Tbs Garlic (minced) 1 Tbs Ginger (minced) 1 tsp Sha-Cha sauce 1 portion Salt 1/2 tsp Rice wine 1 Tbs Scallion (minced) 1 stalk

Instructions

1.	For the shrimps, twist off the head; cut the back open and devein; trim off the shrimp legs and remove the sharp spike on the tail.
2.	Soak the bean vermicelli in warm water until soft. Cut the vermicelli into 10cm/4" segments.
3.	Place 2 tbs. of oil and shrimp heads in a heated pan; cook over medium heat until red on both sides. Add 2 cups of water and bring the mixture to a boil. Turn the heat to low and cook for 15 minutes. While cooking, press each shrimp with a spatula to release shrimp hepatopancreas. Pour the stock through a strainer into a bowl; discard the heads.
4.	Add 2 tbs. of oil and shrimps to the same pan. Cook over medium heat until red on both sides - do not cook through. Set the shrimps aside.
5.	Add 2 tbs. of oil, garlic, ginger and Sha-Cha Sauce to the same pan; sauté until aromatic. Place in the bean vermicelli, shrimp stock and 1/2 tsp. of salt; bring the stock to a boil. After the vermicelli becomes soft, turn off the heat. Pour everything in the pan into a clay pot.
6.	Arrange the shrimps around the pot. Cover and cook over medium-low heat for 3 minutes. Add rice wine through the lid and cook for another minute. Remove the lid and sprinkle with minced scallion.

鮮蝦粉絲煲
ENGLISH

材料

帶頭蝦 1 磅 (450克) 水 2 杯 粉絲 2 把 食用油 2+2+2 大匙 蒜末 1 大匙 薑末 1 小匙 沙茶醬汁 1/2 份 鹽 1/2 小匙 米酒 1 大 蔥花 1 支

做法

1.	卸下每隻蝦的蝦頭。剪開蝦背，抽出泥腸。再剪除蝦腳和尾巴的尖刺。
2.	粉絲用溫水泡軟後剪成10cm/4"小段。
3.	鍋燒熱，放進2大匙油和蝦頭用中火將兩面煎紅。注入2杯水煮滾後轉小火煮15分鐘，煮時用鍋鏟將蝦膏擠出來。將湯經由濾網倒入碗裡，丟棄蝦頭。
4.	原鍋加入2大匙油和蝦身，用中火將兩面煎紅但不要煎熟。盛出蝦子備用。
5.	原鍋加入2大匙油，蒜末，薑末和沙茶醬汁炒香。加入粉絲，蝦高湯和1/2小匙鹽煮滾。待粉絲軟化後熄火，整鍋倒入砂鍋內。
6.	將蝦排列在粉絲上，蓋上用中小火煮3分鐘。從蓋子上淋下米酒後再煮1分鐘。掀去蓋子後撒上蔥花即可。

最後更新 (Last Update): 11/18/2020
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