This dish (薑蔥大蝦粉絲煲) is somehow a dish I often order when I’m at Hong Kong restaurants. It was usually served in a big pot while it’s still sizzling hot. When I came across this recipe a few years ago, I realized it’s amazingly easy! So I always come back to cooking it whenever I brought home some fresh shrimps from the supermarket. Hence my kids especially love the flavorful gelatinous glass noodles!
| INGREDIENTS | |
|---|---|
| Glass Noodles | 3.5oz / 100g |
| Shrimps | 7oz / 200g |
| Yellow Onion | ½ |
| Ginger | 5 Slices |
| Garlic | 1 Clove |
| Leek | ½ Strand |
| [SAUCE] Chicken Broth | ¾ Cup / 200ml |
| [SAUCE] Oyster Sauce | 1 Tablespoon |
| [SAUCE] Shaoxing Wine | 2 Tablespoons |
| [SAUCE] Soy Suace | 1 Teaspoon |
| [SAUCE] Dark Soy Sauce | 1 Teaspoon |
| Sesame Oil | 1 Teaspoon |
DIRECTIONS
- Soak glass noodles in hot water for 3 minutes until soft (or according to package instructions).
- Cut onions, ginger and garlic into thin slices. Cut leek into shorter sections.
- Optional: Remove heads and shells of the shrimps.
- Heat some oil in a frying pan and cook the shrimps on medium heat until they are fully cooked, then set aside.
- In the same pan, add some more oil and cook the onions, ginger, garlic and leek until onions turn soft and translucent.
- Pour [SAUCE] ingredients to the pan. When the sauce is heated up, add the softened glass noodles and stir well so the glass noodles is thoroughly coated with the sauce.
- When the liquids is significantly reduced and absorbed by the sauce, add the shrimps back into the pan, pour a dash of sesame oil, briefly stir fry and serve immediately.
- DŌZO!
Recipe adapted from [here]
DŌZO by estellicious cooking 