Shrimp (large white shrimp, tiger prawn, king prawn, or lobster)Trim sharp tail tip, remove intestinal vein and stomach sac~400 gest.
White pepperFor marinating shrimpa pinch
SaltFor marinating shrimpa pinch
Rice wineUsed both for marinating shrimp and cookingto taste
Potato starchDust on marinated shrimp to protect shell and flesh during fryingto taste
Cooking oilFor frying the shrimp~3 tbspest.
White scallion segmentsFried together with shrimp for aroma
~2 stalksest.
Sliced shallots~3 tbspest.
Garlic~4 clovesest.
Minced ginger~1 tbspest.
Glass noodles (vermicelli)Soak in water until softened and slightly translucent, not fully rehydrated~150 gest.
Sugarto taste
Curry powderOptional, add if you want a curry-scented version1 tsp
Soy sauceto taste
Oyster sauceto taste
Water (or chicken stock)Enough to cover the ingredients~1½ cupsest.
Celery, cut into segments~1 stalkest.
Sesame oilto taste
Unsalted butterAdd before finishing to boost aroma1 piece
CilantroFinely chop stems for garnish, place leaves in a bundle on top~¼ cupsest.
Steps
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1
Cut the onion into strips or shreds (not diced) so it can cling to the noodles; also cut the cabbage into strips.
2
Prepare the shrimp: snip off the sharp head tip at an angle, remove the stomach sac, trim the pointed tail tip (which holds a lot of water and can cause oil splatter), then skewer through the body to a set depth and twist out the intestinal vein.
3
Lightly season the cleaned shrimp with white pepper, salt, and rice wine to remove any fishy smell and add flavor, then dust with potato starch so it protects the shell and flesh during frying and helps the sauce cling later.
4
Heat the oil to about 180°C and add the scallion whites. Hold the shrimp with a spatula in one hand and tilt the lid with the other, slide the shrimp in and immediately cover with the lid to block splattering oil, then gently shake the covered pot so the shrimp cook evenly.
5
Once the sputtering sound quiets down and the shrimp are fully splayed open and look glossy, lift the lid (letting the condensation drip outward), remove the shrimp, and pour off the frying oil, leaving a little in the pot.
6
Using the residual oil (add a bit more shrimp oil if needed), sauté the shallot slices until fragrant, then add the onion and stir-fry to bring out sweetness and build aroma.
7
Stir in the garlic and minced ginger to release their aroma, then add the cabbage and stir-fry over high heat (switch to medium if your stove runs too hot); the pot handle staying warm or steam appearing signals the right heat.
8
Season with sugar and white pepper (add a teaspoon of curry powder if you want a curry note), then splash in soy sauce, oyster sauce and rice wine, finishing with enough water or chicken stock to cover the ingredients.
9
Add the glass noodles (soaked until soft and slightly translucent) and bring to a boil; taste the broth first, and once the seasoning is right let the noodles soak up the sauce — thicken with a slurry only if you prefer, depending on how much liquid remains.
10
Loosen up the noodles so the liquid reduces evenly, add the celery segments, then return the fried shrimp to the pot and mix everything together so it's infused with shrimp and sauce aromas, then drizzle with sesame oil.
11
Turn off the heat and drop in a piece of unsalted butter, letting residual heat melt it for extra richness; arrange the noodles as a base and place the shrimp on top with heads pointing up, all facing the same direction.
12
Finish by sprinkling finely chopped cilantro stems around for garnish and placing a small bundle of cilantro leaves on top, then serve.
PrimedTableBETA
