Steamed Shrimp with Vermicelli

Steamed Shrimp with Rice Noodles is a delicate symphony of elegance: succulent shrimp wrapped in coils of rice noodles, inviting curiosity from the first sight. Warm steam envelops each strand of rice noodles, conveying a savory saltiness and the fragrant aroma of garlic and paprika that slowly penetrates the shrimp flesh. Bite after bite reveals the fragrant, springy texture of the rice noodles, embracing the tenderness of the shrimp with each strand, while touches of oyster sauce and soy sauce add a subtle, alluring depth. This dish is more than just a dish—it is a light yet characterful poem of flavors, captivating the senses with its warmth and elegant simplicity that is hard to resist.

Ingredients

Steps

Soak the vermicelli in hot water for 5 minutes.
then lift and drain
Clean the shrimp (remove the shrimp heads, peel the skin and leave the tail about 2 cm, then split the back) and wash clean and dry with tissue.
then stab the middle of the shrimp's belly with a knife until it goes through to its back.
Then insert the shrimp tail into the stomach (insert the shrimp tail, from the lower stomach, stab it until it goes through the back, until the shrimp tail comes out)
after everything is finished
then prepare the vermicelli (roll the vermicelli with 2 fingers until it is round and has a hole in the middle)
then insert the SHRIMP into the middle of the vermicelli hole
then prepare the slices (garlic and chili)
then pour in hot oil, about 2 tablespoons
then add (salt, soy sauce, oyster sauce, sugar, pepper powder)
then stir until the spices are evenly mixed
Then pour the seasoning over the shrimp one by one.
until everything is done,
prepare a frying pan, pour in water, wait until the water boils
then put in the shrimp
then cover, and steam for 6 minutes
after 6 minutes, open the lid
And pour hot oil on top, and add soy sauce and sliced spring onions.
And ready to serve