chinese

Garlic Vermicelli Shrimp Claypot

Name: Garlic Vermicelli Shrimp Claypot
Yield: 2 servings
Cuisine: chinese
Ingredients: 15 cloves Garlic; 2 pieces Small Red Chilies; 2 stalks Scallion Whites; 2 tbsp Cooking Oil; 1 tbsp Oyster Sauce; 1 tbsp Light Soy Sauce; 1 tsp Sugar; 0.5 tsp MSG; 1 small head Napa Cabbage; 100 g Enoki Mushrooms; 100 g Vermicelli; 200 g Shrimp; 1 piece Egg White; 0.25 tsp Salt; 0.25 tsp White Pepper; 1 tbsp Cornstarch; 1 cup Water; 1 stalk Scallion Greens

A flavorful and aromatic claypot dish featuring tender shrimp balls, soft vermicelli, and crisp vegetables, all infused with a rich garlic sauce. Perfect for a satisfying dinner.

1h 2 servingsMr. Hong Kitchen阿鸿厨房 Source

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Nutrition· per serving · estimated

475

Calories

22g

Protein

57g

Carbs

15g

Fat

Scale recipe

2 servings

Original recipe

Ingredients18 items

Produce

🧄Garlic15 cloves

🌶️Small Red Chilies2 pieces

🧅Scallion Whites2 stalks

🥬Napa Cabbage1 small head

🍄Enoki Mushrooms100 g

🌿Scallion Greens1 stalk

Seafood

🦐Shrimp200 g

Dairy

🥚Egg White1 piece

Pantry

🌻Cooking Oil2 tbsp

蚝Oyster Sauce1 tbsp

醬Light Soy Sauce1 tbsp

🍚Sugar1 tsp

🍜Vermicelli100 g

🌽Cornstarch1 tbsp

💧Water1 cup

Spices

🧂MSG½ tsp

🧂Salt¼ tsp

🌶️White Pepper¼ tsp

Instructions

1
Mince 15 cloves of garlic. Rinse the minced garlic with clear water, then squeeze out the excess water and set aside.
2
Finely chop 2 small red chilies and the white parts of 2 scallion stalks.
3
Heat 2 tablespoons of cooking oil in a small pan over low heat. Add 2/3 of the minced garlic and fry slowly until it turns golden brown.
3:00 timer
4
Turn off the heat. Add the remaining 1/3 minced garlic, chopped chilies, and scallion whites to the pan. Stir to combine.
5
Add 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 teaspoon of sugar, and 1/2 teaspoon of MSG to the pan. Turn the heat back to low and stir-fry for about 30-60 seconds until fragrant.
1:00 timer
6
Chop the napa cabbage and lay it at the bottom of a claypot. Arrange the enoki mushrooms on top of the cabbage.
7
Soak 100g of vermicelli in water for 20-30 minutes until soft. Drain and set aside.
5:00 timer
8
Peel and devein 200g of shrimp. Use the back of a knife to pound each shrimp flat, then chop and mince them into a paste. For best texture, do this manually rather than using a food processor.
9
To the shrimp paste, add 1 egg white, 1/4 teaspoon of salt, 1/4 teaspoon of white pepper, and 1/4 teaspoon of sugar. Mix thoroughly by hand, then repeatedly slap the mixture against the bowl for several minutes until it becomes sticky and elastic.
10
Add 1 tablespoon of cornstarch to the shrimp paste and mix well to lock in moisture.
11
Bring a pot of water to a gentle simmer (not a rolling boil). Form the shrimp paste into small balls by squeezing a portion in your hand and scooping it out with a spoon. Carefully drop the shrimp balls into the simmering water.
12
Once all shrimp balls are added, increase the heat to high and cook until the water boils and the shrimp balls float to the surface. Immediately remove them and transfer to a bowl of cold water to stop the cooking process and maintain their bouncy texture.
13
Spread a layer of the prepared garlic sauce over the enoki mushrooms in the claypot. Place the soaked vermicelli on top of the garlic sauce, pressing it down gently.
14
Sprinkle 1/4 teaspoon of salt and 1/4 teaspoon of white pepper over the vermicelli. Pour 1 cup of water into the claypot, ensuring it covers about 50% of the ingredients.
15
Arrange the blanched shrimp balls evenly on top of the vermicelli. Spoon the remaining garlic sauce over the shrimp balls.
16
Cover the claypot with a lid. Place it on a stove over high heat until you hear sizzling sounds, indicating it's boiling. Then, reduce the heat to low and simmer for 3-5 minutes.
5:00 timer
17
Garnish with chopped scallion greens before serving. Stir the ingredients gently to distribute the flavors evenly.