Shrimp with vermicelli from China - The Cookbook (page 184) by Kei Lum Chan and Diora Fong Chan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on February 14, 2023

    I halved the recipe for everything except the shrimp. I like the way the bean thread noodle was cooked. Most recipes would have you pre-soaked the noodles, this one instructs you to add the dried noodles directly into the pan with a lot of liquid and let the noodles saoaked up the sauce. As a result, the noodles were al dente with a chew rather than soft which is usually the texture of the pre-soaked ones and I like that, however I am a fan of this sauce, I'll go back to my normal recipe for this dish but I'll adopt the technique for cooking the noodles.

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