Supreme Shrimp with Vermicelli Pot
What You Will Need
Ingredients
- Shrimp 12pcs
- Vermicelli noodles 150g
- Lee Kum Kee Minced Garlic 10g
- Dried shallot 10g
Marinade
- Shrimp Marinade:
- Lee Kum Kee White Peppercorn Powder, a little
- Salt, a little
- Cornstarch, a little
Seasoning
- Shrimp Seasoning：
- Lee Kum Kee Supreme Authentic First Draw Soy Sauce 1½ tbsp
- Lee Kum Kee Double Mushroom Dark Soy Sauce ½ tsp
- Lee Kum Kee Premium Chicken Bouillon Powder ½ tsp
- Sugar 1 tsp
- Water 2 tbsp
- Cornstarch water, a little
- Vermicelli Noodles Seasoning：
- Lee Kum Kee Supreme Authentic First Draw Soy Sauce 2 tbsp
- Lee Kum Kee Double Mushroom Dark Soy Sauce 1 tsp
- Lee Kum Kee Premium Chicken Bouillon Powder ½ tsp
- Sugar 1 tsp
Made with
Lee Kum Kee products
How to make it
-
Peel the shrimp leaving the tails intact. Mix them well with the marinade. Set aside.
-
Soak the vermicelli noodles in water for 30 minutes until softened. Boil the vermicelli noodles for 3 minutes until they turn transparent. Drain and set aside.
-
Heat a pan with oil over medium heat, stir-fry half of minced garlic and dried shallots until fragrant. Then add snow peas, vermicelli noodles, and seasonings and stir well. Place the mixture to a pot.
-
Heat a pan with oil over medium heat. Pan-fry the marinated shrimp until fragrant. Add the remaining minced garlic, dried shallots and the seasonings and stir-fry until fragrant. Place the cooked shrimp on top of the vermicelli noodles.
-
Tip:
It is recommended to use tiger shrimp. As they have firmer texture than white shrimp.
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