Steamed Garlic Shrimp on Vermicelli

Ingredients

• 12 oz head-on shrimp
• 3 oz mung bean vermicelli
• 1 tablespoon Kikkoman® Oyster Sauce
• 0.5 teaspoon Kikkoman® Light Soy Sauce
• 0.5 teaspoon salt
• 0.5 teaspoon sugar
• 2 oz garlic
• 0.5 oz green onion
• 0.5 ginger
• 1.5 tablespoon oil
• 0.5 teaspoon salt
• 1 teaspoon sugar
• 0.25 teaspoon white pepper
• 1 teaspoon Kikkoman® Oyster Sauce
• 1 teaspoon Kikkoman® Light Soy Sauce
• 0.5 teaspoon Kikkoman® Sesame Oil
• 1 teaspoon cornstarch

Steps

1. 1

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

2. 2

   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.

3. 3

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

4. 4

   Devein the shrimp. Use a toothpick to lift the vein out through the first or seconds segment behind the head. This technique keeps the top of the body intact.

5. 5

   Add 0.5 to 1 teaspoon of garlic paste to the back of each shrimp.

6. 6

   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.