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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 10g vermicelli in a bowl and pour hot water over it to soak for about 10 minutes until softened and translucent.
Watch out
Soak long enough for noodles to absorb water and soften
otherwise they will remain tough and dry after steaming
Pour the softened vermicelli into a colander to drain thoroughly, transfer back to bowl, and mix with 5ml (approx. 1 tsp) cooking oil.
Watch out
Oil must be mixed into noodles first
otherwise they will clump into a sticky mass during steaming
Hold knife steadily when butterflying shrimp and press shrimp flat to avoid slipping; wash hands thoroughly after handling raw seafood.
Use kitchen shears to cut off legs from 8 shrimps and split open the back shells; slit flesh lengthwise with a knife to butterfly, then remove the vein with a toothpick.
Watch out
Control knife depth when butterflying shrimp and do not cut all the way through the belly
otherwise shrimp will split into two pieces
Peel and chop 1 head of garlic finely into small chunks.
Watch out
Chop garlic into small pieces rather than a paste
finely chopped garlic tastes better and won't turn bitter when steamed
Spread oil-coated vermicelli evenly on a steaming plate. Arrange 8 butterflied shrimps in a circular ring over vermicelli, spoon garlic chopped pieces onto shrimp flesh, and optionally top with chopped red chili.
Watch out
Distribute chopped garlic evenly into each shrimp cavity so the garlic flavor penetrates all shrimp while steaming.
Beware of hot steam when opening lid and removing hot plate; use oven mitts or plate tongs to avoid burns.
Bring water in steamer to a rolling boil. Place the shrimp plate inside, cover with lid, and steam on high heat for 5 minutes until shrimp shells turn bright red and cooked.
local_fire_departmentHigh heat steam for 5 minsWatch out
Steam only after water comes to a full boil
do not steam longer than 5 minutes or shrimp meat will become tough and rubbery
Stand slightly back when pouring hot oil onto moist food to prevent hot oil splashes.
Heat 15ml (1 tbsp) cooking oil in a pan until shimmering hot, then pour it over the garlic and shrimp to sizzle and release aromatic fragrance.
local_fire_departmentHigh heat until oil shimmerWatch out
Oil must be piping hot when poured
warm oil won't burst the garlic aroma
Drizzle 1 tbsp seasoned soy sauce around the plate, then garnish with 1 stalk of diced green onion and serve hot.
Watch out
Drizzle soy sauce around the rim or on vermicelli rather than directly over shrimp flesh, preserving presentation and shrimp sweetness.
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