Steamed shrimp with glass noodles – two ways from The Woks of Life

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Notes about this recipe

  • chawkins on December 04, 2015

    I only made the garlic version. I used half a pound of frozen headless shrimp and I shelled them and used the shell to make a broth that I use in place of the water called for, I also added a touch of sesame oil to the sauce and sprinkled some black pepper on the shrimp before steaming. Healthier and easier than my own stove top version adapted from my Chinese language cookbook Microwace oven’s recipes by Lisa Yam, where the shrimp were sauteed with ginger and scallion and black pepper first, thze noodles cooked in shrimp broth, and the shrimp added back in and whole dish then seasoned with a little oyster sauce and sesame oil. I will replace part of the soy sauce with oyster sauce next time and because I shelled the shrimp, I think they needed less time in the steamer.

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