Steamed Shrimp with Glass Noodles – Two Ways
Steamed Shrimp and glass noodles with garlic or green chilies are a great combination of flavors and textures that really brings out the flavor of fresh shrimp.
Servings: 4 Servings
Ingredients
For the garlic version:
- 12 oz. shrimp (340g, cleaned)
- 1 bundle mung bean glass noodles
- 1 tablespoon garlic (minced or grated)
- 1/4 cup water (plus more, to soak the garlic)
- 1/4 teaspoon sugar
- 2 tablespoons light soy sauce
- 1/2 tablespoon Shaoxing wine
For the cilantro and green chili version:
- 12 oz. shrimp (340g, cleaned)
- 1 bundle mung bean glass noodles
- 1 tablespoon minced green chilies
- 1/4 teaspoon salt
- 1 tablespoon cilantro finely chopped
- 1/4 teaspoon sugar
- 1/4 cup water
- 1 1/2 tablespoons light soy sauce
- 1/2 tablespoon Shaoxing wine
Instructions
- Split the shrimp in half to the tail, leaving the tail whole. Soak the glass noodles in warm water for 20 minutes and drain.
- For the garlic version, put the minced garlic into a bowl of hot water for a minute and strain. This takes some of the edge off of the garlic, and makes it sweeter once steamed. Combine the strained garlic with another 1/4 cup fresh water, sugar, light soy, and shaoxing wine.
- For the cilantro green chili version, pound the minced green chilies and 1/4 teaspoon salt together in a mortar and pestle. Set aside for 30 minutes. Then mix in the cilantro, sugar, water, light soy, and shaoxing wine.
- Spread out the glass noodles in two shallow, heat-safe bowls. Fan out equal amounts of shrimp on each plate. Spoon the prepared sauces evenly over each of the shrimp dishes.
- Boil water in a steamer or wok with a steamer rack and place the dishes inside. Cover immediately and steam for about 5 minutes. Remove from heat. The shrimp should be opaque and but not over-cooked. Keep a close eye on it, and adjust the steaming time according to the size of your shrimp.
- Once you take the shrimp out, spoon the liquid over the shrimp and serve immediately.