How a Chinese chef cooks Garlic Shrimp! (蒜蓉蒸蝦)

De Made With Lau · 20 min

Ingredientes

Preparación

1. Soak the mung bean vermicelli in warm water for 10 minutes to soften it.
2. Snip the vermicelli into shorter pieces with kitchen shears. Drain and use your fingers to squeeze out excess water.
3. Put the vermicelli on a plate, add the oyster sauce, light soy sauce, salt and sugar, and mix until evenly light brown.
4. Peel the garlic, trim the hard ends and smash the cloves. Chop finely into a paste. Put it in a small bowl.
5. Thinly slice the green onion. Add the white parts to the garlic bowl and set the green parts aside for garnish.
6. Peel the ginger, slice thinly, cut into strips and mince into a paste. Add it to the bowl.
7. Heat a wok on high, add the oil and heat until it is smoking, about 30-40 seconds.
8. Pour the hot oil over the garlic, onion whites and ginger. Add salt, sugar, white pepper, oyster sauce, light soy sauce and sesame oil, mix well, then stir in the cornstarch.
9. Devein the shrimp through the segment behind the head with a toothpick, keeping the body intact. Cut off the head part behind the eyes, trim the legs and, if you like, cut the tail diagonally.
10. Lay each shrimp flat and slice into the shell halfway to make a pocket. Put 0.5 to 1 teaspoon of garlic paste in the back of each shrimp, without overstuffing.
11. Arrange the shrimp in a circle on top of the vermicelli. Spoon any leftover garlic paste over the empty spots.
12. Set a steamer rack in a wok or pot, add hot water up to the bottom of the rack, cover and bring to a rolling boil.
13. Place the dish on the rack, cover and steam on high for 6-7 minutes, until the shrimp meat is firm and opaque and the shell is red.
14. Uncover and turn off the heat. Garnish with the reserved green onion.

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