Chinese Garlic Prawn Vermicelli Pot
A simple yet showstopping classic Chinese dish, this Garlic Prawn Vermicelli Pot is a dreamy dish to savour.
Equipment
- 1 Clay Pot* optional
Ingredients
- 10 Tiger Prawns (rinsed & trimmed) heads and tails separated
- 7 g Ginger sliced
- 4 cloves Garlic finely chopped
- 2-3 sprigs Spring Onions (white & green parts separated) chopped
- 1 tbsp Light Soy Sauce
- ½ tbsp Dark Soy Sauce
- 1 tbsp Oyster Sauce
- ½ tsp White Pepper
- ½ tsp Salt and more to taste
- 1½ cup Chicken Stock & Fish Stock*
- 100 g Vermicelli soaked in warm water for 30 minutes
- 1 tbsp Sesame Oil
For garnish
- Red chillies
- Fried shallots
- Fresh Coriander Leaves
Instructions
- Heat vegetable oil in a pot over medium-high heat. Add prawn heads and saute for a few minutes until fragrant. You'll see the prawn heads releasing their oils.10 Tiger Prawns (rinsed & trimmed)
- Add in chopped garlic, ginger, and spring onions. Stir fry for a few minutes until aromatic.7 g Ginger, 4 cloves Garlic, 2-3 sprigs Spring Onions (white & green parts separated)
- Stir in light soy sauce, dark soy sauce, oyster sauce, white pepper, and salt.1 tbsp Light Soy Sauce, ½ tbsp Dark Soy Sauce, 1 tbsp Oyster Sauce, ½ tsp White Pepper, ½ tsp Salt
- Add in chicken/fish stock and bring to a boil. Lower the heat to medium-low. Cover the pot and let it simmer for 15 minutes.1½ cup Chicken Stock & Fish Stock*
- When ready, remove and discard the prawn heads and ginger slices.
- Add the rehydrated vermicelli to the pot. Give it a little stir to make sure all the vermicelli is fully immersed in the broth.100 g Vermicelli
- Lay the prawn tails evenly on top of the vermicelli. Drizzle the sesame oil on top, then cover the pot and let it cook for about 10 minutes until the prawns are cooked through.1 tbsp Sesame Oil
- Top with the remaining green spring onions and garnishings.Red chillies, Fried shallots, Fresh Coriander Leaves
- Serve hot with jasmine rice and a side of chilli oil, if you like.
Notes
- Chinese Garlic Prawn Vermicelli Pot is traditionally cooked and served in a clay pot. Cooking in a clay pot offers an extra layer of flavour, but it's still incredibly delicious using just your regular pots.
- Using whole prawns is highly recommended for this recipe. This is because you need the prawn heads to create a umami flavour-packed broth. The prawn heads are concentrated with prawn essence and flavours, hence the importance.
- I recommend using half chicken stock and half fish stock for this recipe. It is, of course, entirely up to you, but I find using just fish stock is too fishy to taste, whereas just chicken stock alone lacks a seafood oomph.