Steamed garlic shrimp on vermicelli rice noodles

Heat 4 tbsp vegetable oil in a saucepan and fry the garlic, red chilies, coriander stems and some Sichuan chili paste on low heat about 5 minutes, without burning, until the oil turns golden red.

Transfer to a bowl; add the cooking wine, soy sauce, sugar, black vinegar and salt to taste, mix and set aside.

Cook the rice noodles until soft, about 8 minutes; drain well and pile on a large plate, higher in the middle.

Freeze live shrimp about 1 hour (not solid), then run under water back to room temperature so they peel easily.

Peel, leaving head and tail on; cut along the back, devein and open wide so the shrimp lies flat.

Arrange the shrimp on the noodles like a flower and spoon the sauce over shrimp and noodles.

Bring the water to a boil, cover and steam on high 3 to 5 minutes depending on size.

Turn off the heat and leave covered 2 more minutes so the noodles absorb the flavour.