Shrimp Potted With Vermicelli
Ingredients
600 g shrimp
200 g vermicelli
A handful spring onion
A handful celery
A handful ginger
300 g lard (You can use pork belly instead.)
Ingredients for the sauce mixture
3 tbsp light soy sauce
3 tbsp oyster sauce
1 tsp dark soy sauce
1 tbsp sesame oil
1 tbsp sugar
1 tsp ground pepper
250 ml water
Prepare
Soak vermicelli in room temperature water for 10 minutes to soften. Drain. If you want, you can cut the vermicelli with scissors just a couple of times to shorten them and make them easier to eat.
Trim off the shrimp’s long antennae and, if you want, the sharp pointy end on top of the head. Rinse and set aside.
Spring onion and celery slice into 2-inch lengths.
Lard cut into 1-inch cubes.
Ginger thinly sliced.
PREP TIME : 20minutes
COOKING TIME : 10minutes
YIELD : 5people
directions
Mix all sauce ingredients together and stir until the sugar is dissolved. Put the vermicelli and the shrimp into a wide bowl and pour the sauce over top and mix well, sit aside.
Heat the pot over medium heat. Add the lard, then stir until the lard starts to harden, then add ginger and stir until fragrant. Now putting the shrimp and the vermicelli on top. Cover and cook for 3 minutes.
Open the pot and stir the vermicelli around to redistribute the sauce, then cover and cook for another 2-3 minutes or until the shrimp and the vermicelli are done and the sauce is no longer pooling at the bottom. Then add celery and spring onion and stir to combine.
Turn off the heat, and transfer to a serving plate. Best served with Thai seafood dipping sauce and jasmine rice. Enjoy!
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