Fresh Shrimp and Vermicelli Clay Pot
A fresh shrimp clay pot dish cooked with glass noodles, seasoned with dried shrimp chili sauce and curry powder.
Ingredients
white shrimp (trimmed of long antennae and legs, backs slit, washed, and drained)
200 g
vermicelli (soaked in cold water for 20 minutes, drained and set aside)
50 g
onion (diced)
50 g
garlic cloves (minced)
30 g
celery (diced, for sprinkling on the finished dish)
40 g
dried shrimp chili sauce
1 tbsp
cream
2 tbsp
curry powder
1 tsp
stock
300 ml
salt
1/4 tsp
white sugar
1/2 tsp
salad oil
3 tbsp
Instructions
1
Prepare Ingredients
Trim the long antennae and legs off the white shrimp, slit their backs, wash them, and drain. Dice the celery and onion, and mince the garlic cloves. Soak the vermicelli in cold water for 20 minutes, then drain and set aside.
2
Pan-fry the Shrimp
Heat a pan, add 3 tbsp of salad oil and heat until hot. Add the shrimp to the pan and fry until both sides are crispy and fragrant, then remove and set aside.
3
Stir-fry and Season
Heat a separate pan, add the cream and melt over low heat. Sauté the diced onion and minced garlic until fragrant, then add the curry powder and stir-fry briefly. Add the shrimp, dried shrimp chili sauce, stock, salt, and white sugar, then bring to a boil over medium heat.
4
Add the Vermicelli
After cooking for about 30 seconds, add the vermicelli and cook together. Wait until the sauce reduces slightly, sprinkle with diced celery, stir lightly to combine, then transfer to a serving dish.
