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!
|Glass Noodles||3.5oz / 100g|
|Shrimps||7oz / 200g|
|[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|
- 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.
Recipe adapted from [here]