serves
4-6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
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.
