Clay Pot Shrimp
Prawns are pan-fried, then braised in broth with vermicelli, green and red bell peppers, and diced pineapple, and finished in a clay pot.
Ingredients
Shrimp (washed)
2
Green pepper (julienned)
1
Red pepper (julienned)
1
Vermicelli noodles
100 g
Pineapple cubes
a pinch
Shaoxing wine
25 g
Sugar
20 g
MSG (added in stages)
3.5 g
Rendered pork fat (for greasing the pot and drizzling)
a pinch
Fresh stock
1000 g
Ginger juice (added during cooking)
to taste
Instructions
1
Pan-fry and braise the shrimp
Place the clay pot over high heat, grease with oil, add the shrimp and pan-fry briefly. Pour in the Shaoxing wine and ginger juice, cover and simmer briefly. Add the sugar and fresh stock, then cover and braise.
2
Add ingredients and simmer
When the shrimp are nearly cooked through, add the vermicelli noodles and MSG. Bring to a boil, then transfer everything into a large clay pot. Place over low heat and simmer for 5 minutes, then move to medium heat for about 2-3 minutes.
3
Season and serve
Skim off the foam, add the green and red pepper strips and MSG, drizzle in the rendered pork fat, and serve directly in the pot.
