Garlic shrimp with mung bean vermicelli in a clay pot
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Ingredients
Method
Techniques
- 3 bundles mung bean vermicelli
- 1 whole diced sweet onion
- 150 g enoki mushrooms
- 227 g shrimp
Soak the mung bean vermicelli in clean water about 10 minutes until soft; adjust the time for thicker noodles.
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 3 tbsp minced garlic
- ¼ cup diced cilantro
- 3 tbsp diced red chilies
- ¼ cup water
In a small bowl mix 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp fish sauce, 3 tbsp minced garlic, 1/4 cup diced cilantro, 3 tbsp diced red chilies and 1/4 cup water.
Mixing the garlic sauce
- 4 tbsp butter
Preheat the clay pot (or a stock pot) until hot; add 4 tbsp butter.
Stir-fry the diced sweet onion over medium-low heat until soft and slightly browned at the edges, about 5 minutes.
Spread the enoki mushrooms evenly over the bottom, uncooked, as a layer that keeps the noodles from sticking; slice other mushrooms thinly.
Layering mushrooms, noodles and shrimp
Cover and cook over low heat 6 to 10 minutes, until the shrimp are cooked through. Serve in the pot.