Another Chinese dish from my childhood, my family used to make this all the time over bean thread noodles. We also played around with chow fun noodles which I like a lot so I decided to go for it! No real recipes online that have it with chow fun so I had to improvise. My friend is constantly telling me to cook from my roots so I do try to. Chan and I both enjoyed it very much! Very time consuming because I had to prep the shrimp quite a bit but it was well worth it in the end.

I’m going to post the recipe below, this is actually from Made with Lau. I love their channel on YouTube because the dad cooks a lot of recipes that are akin to the ones I grew up eating.

The dish right before steaming!!

Steamed Garlic Shrimp on Vermicelli or Chow Fun

• Main Ingredients
  • 12 oz head-on shrimp (31/40 size) or
    2 lb Jumbo Head-on White Shrimp (5/9 size) – came out to 12 shrimp
• Vermicelli/Noodle Ingredients
  • 3 oz mung bean vermicelli (2 bundles of LungKuw) or
    4 packages of Sun Noodle brand Chow Fun (6 ounces)
  • 2 tablespoon Oyster Sauce
  • 1 teaspoon Light Soy Sauce
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 glass pie plates
• Garlic Paste Ingredients
  • 1 garlic bulb, smashed and coarsely minced
  • 6 green onions, whites and greens chopped and separated
  • 1.5 inch ginger, minced
  • 3 tablespoon neutral oil
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 2 teaspoon Oyster Sauce
  • 2 teaspoon Light Soy Sauce
  • 1 teaspoon Sesame Oil
  • 2 teaspoon cornstarch

Step 1: Prep vermicelli

First, soften the mung bean vermicelli (3 oz) by soaking the bundles in warm for 10 minutes.

Use a pair of kitchen shears to cut the vermicelli into shorter pieces. Drain from the water, using your fingers to move the vermicelli around to remove any excess water.

Place the vermicelli on a plate/bowl. Mix the seasoning in well until it’s evenly light brown.

Skip this step if using Sun Noodle Chow Fun noodles, no need to prep the fresh noodles.

Step 2: Prep garlic paste

Smash and peel the garlic. Trim off the hard ends of garlic. Smash the cloves using the back of a cleaver or chef’s knife. Chop the garlic finely into a paste, using different angles to produce even smaller pieces. Set aside in a small bowl.

Slice the green onion into fine pieces. Add the whites to the same bowl as the garlic. 

Set the green parts aside for garnish.

Peel the ginger and cut into thin slices. Cut into strips, then rotate 90 degrees and mince into a paste. Add to the bowl.

Step 3: Heat and season garlic paste

Heat a wok on high. Add the oil and cook for 30 to 40 seconds until it’s smoking.

Pour the oil into the bowl of garlic, green onion whites and ginger.

Season with the rest of the garlic paste ingredients, mix well. 

Step 4: Prep shrimp

Use kitchen shears to cut off the part of the head right behind the eyes. Next, trim off the legs and cut diagonally across the tail (This last step is optional, but you get bonus presentation points if you do it!).

Place the shrimp flat on a cutting board and use a small paring knife to slice through the shell halfway into the interior to make space for the garlic paste. Devein the shrimp. 

Step 5: Stuff shrimp

Add ½  to 1 teaspoon of garlic paste to the back of each shrimp.

(Chef’s Tip: Don’t overstuff the shrimp or else the garlic flavor will overwhelm the delicate sweetness of the shrimp.)

Set on top of the vermicelli in a circular pattern. Dollop any remaining garlic paste across any empty areas in the vermicelli.

Step 6: Steam shrimp

Place a steamer rack inside a wok or pot. Pour in hot water until it just reaches the bottom of the rack. Cover and bring the water to a rolling boil.

Carefully put the dish on the steaming rack, cover, and steam with the heat on high for 6 to 7 minutes, until shrimp meat is firm and opaque and the shell turns red. (This recipe yielded enough to make two glass pie pans worth for me)

Uncover and turn off heat. Garnish with the remaining sliced green onions.

Recipe Credit: Made with Lau