Prawns with vermicelli

In Hong Kong, this dish is prepared with the prawn heads and shells on.

Credit: Phaidon Press

• serves

  4-6

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 3 tbsp vegetable oil
• 400g uncooked prawns (shrimp), shelled, de-veined, and tails intact
• 4 tbsp grated ginger
• 4 spring onions, chopped
• ½ head garlic, chopped
• 1 tbsp chilli sauce
• 1 tbsp Shaoxing wine (Chinese rice wine)
• 1 tsp dark soy sauce
• 1 tsp light soy sauce
• 1 tbsp granulated sugar
• ⅔ cup (150g) ketchup
• 150g mung bean vermicelli
• ½ tsp sesame oil
• steamed rice, to serve (optional)

Region: Hong Kong

Instructions

Heat the vegetable oil in a wok or large frying pan over medium heat, add the shrimp, and pan-fry for 2–3 minutes. Transfer to a plate.

Add the ginger, spring onions, and garlic to the wok, then stir-fry for 1–2 minutes until fragrant. Stir in the chili sauce, wine, soy sauces, and sugar, and stir-fry over high heat for 1–2 minutes. Add the ketchup and 2 cups (475 ml) water and bring to a boil. Add the shrimp and sauté for about 1 minute.

Add the vermicelli, reduce to low heat, and simmer for 5 minutes until the sauce is completely absorbed by the vermicelli. Stir in the sesame oil.

Transfer the vermicelli to a serving dish and arrange the shrimp on top. Serve with rice, if desired.

Image and recipe from China: The Cookbook by Kei Lum Chan and Diora Fong Chan (Phaidon, hbk, $59.95) . Read more about the authors and see other recipes from the book here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.