Steamed Shrimp with Glass Noodles

In addition to a garlic shrimp dish, the restaurant offers a cilantro and green chili shrimp dish. The shrimp are steamed in a savory sauce with glass noodles at the bottom, making for a delicious dish. That’s why we decided to follow suit!

Even in the landlocked city of Beijing, you can find live, fresh shrimp.

Live shrimp are available in any U.S. supermarket with a seafood section, including Asian markets.

To my delight, however, I can report that the initial test batches of these recipes performed just as well when made with fresh frozen shrimp during the development process. It simplified the whole process of getting ready.

Ingredients:

For the Garlic version:

• 12 oz. of shrimp
• 1 bundle of mung bean glass noodles
• 1/4 cup of water (plus more to soak the garlic)
• 1 tablespoon of minced or grated garlic
• 2 tablespoons of light soy sauce
• 1/2 tablespoon of Shaoxing wine
• 1/4 teaspoon of sugar

For the Cilantro and Green Chili Version:

• 12 oz. of shrimp
• 1 bundle of mung bean glass noodles
• 1/4 cup of water
• 1 1/2 tablespoons of light soy sauce
• 1/2 tablespoon of Shaoxing wine
• 1 tablespoon of minced green chilies
• 1/4 teaspoon of salt
• 1 tablespoon of cilantro finely chopped
• 1/4 teaspoon of sugar

Instructions:

1. A shrimp should be cut in half lengthwise, stopping just before the tail. Glass noodles should be soaked for 20 minutes in warm water before being drained.
2. The garlic variation calls for a minute in hot water with the minced garlic before straining. The garlic loses part of its bite and gains sweetness during the steaming process.
3. Strain the garlic and mix it with sugar, light soy sauce, and shaoxing wine in another 1/4 cup of fresh water.
4. Cilantro green chili is made by pounding minced green chilies with a quarter teaspoon of salt in a mortar and pestle. Take a break for half an hour. Then add the shaoxing wine, mild soy sauce, sugar, water, and cilantro.
5. Glass noodles should be placed in two separate, shallow, heat-safe dishes. Distribute the shrimp evenly among the plates. Sprinkle the shrimp with the prepared seasonings and drizzle with the sauces.
6. Bring a steamer or wok fitted with a steamer rack to a boil, then set the dishes within. Steam for around 5 minutes with the lid on. Take it off the heat. When cooked properly, shrimp will turn opaque without becoming rubbery. You’ll want to keep a close check on it and modify the steaming time based on the size of your shrimp.
7. The shrimp should be served soon after removal from the liquid.