Prawn and Glass Noodles in Garlic Shallot sauce（蒜蓉红葱鲜虾粉丝煲）

-




Sometimes the simplest meals are the ones that stick with us—and this one-pot prawns and  glass noodles with napa cabbage is proof! Juicy prawns, tender napa cabbage, and silky glass noodles come together in a fragrant sauce made from minced garlic and red shallots. It’s cozy, quick, and full of flavor—perfect for a weekday dinner or a casual weekend meal.

Here’s what makes this dish special:

1)Fragrant aromatics: Garlic and red shallots are the heart of the sauce, giving every bite a savory, slightly sweet aroma.

2)Fresh, tender veggies: Napa cabbage adds a gentle crunch and sweetness that balances the prawns perfectly.

3)One-pot magic: Less washing, less fuss, more time to enjoy your food.



My cooking tips:

1)Don’t overcook the glass noodles—it cooks quickly and absorbs the sauce beautifully.

2)If you like a little heat, a pinch of chili flakes or fresh diced bird eye chili adds a lovely kick.

3)Fresh prawns make all the difference. The natural sweetness really shines in this simple sauce.

Since I'll be making this dish with prawns. I keep the heads of prawns to make some stock. The shrimpy taste is excellent. That will be added to the dish along with a ton of taste and shrimpiness. Of course, you may substitute chicken stock and pork broth.

Serve it hot straight from the pot, and enjoy a meal that’s comforting, flavorful, and surprisingly quick to make. One pot, one pan, endless satisfaction!

INGREDIENTS

10 – 12 pcs prawns

100g glass noodles

½ Napa cabbage

Some chopped cilantro leaves for garnishing

Marinate Glass Noodles

2 tbsp light soy sauce

½ tbsp dark soy sauce

Shrimp stock

10-12 pcs prawns head

1 cup water

1 tsp salt

Garlic shallot paste

2 whole head garlic

5 shallots

1inch length ginger

3-4 bird eyes chilies

1 stalk cilantro stem

2 tbsp oyster sauce

3 tbsp light soy sauce

1 tbsp sugar


METHOD

1. Minced shallots, garlic and ginger. Chopped cilantro stems. Diced the chilies. And tear the napa cabbage into large pieces

2. Remove the shell from a prawn while leaving the tail on and devein, place all heads into a stock pot or a wok. Sauté the prawn shells at medium high heat until stuff that sticks to the wok starts to brown slightly. Add water and salt, scrape off the browned bits that are stuck to the wok, and simmer for 10 – 15 minutes. Then, remove the shells.

3. Let the glass noodles soak for 10 minutes at room temperature. Drain it and marinade it with light and dark soy sauce.

4. Heat up some cooking oil in a wok, sauté the shallots, garlic, and ginger for about 30-60 seconds until fragrant and light golden brown. Add the seasoning ingredients, stir until all well combined. Set it aside.

5. Put the napa cabbage into the pot, place the marinate glass noodles on top of the cabbage and prawns at the top layer.

6. Place the shallot garlic paste on top of the prawns.  And pour in the prawn stock. Cook it at medium low heat with the lid on for 8 to 10 minutes or until you see the gravy bubbling at the side and the prawns turn pink. Garnish with chopped coriander leaves. ENJOY!!

 

 

 

  

 

 

Comments

Post a Comment

Popular posts from this blog

Baked Cassava or Tapioca Cake （烤木薯糕）

-
Image
Cassava or tapioca cake can be prepared in several methods, including baking, steaming and wrapping in banana leaves. It can be made with or without eggs and with or without butter. Today, I am going to share how to bake cassava or tapioca cake. Tapioca cake is very easy to make, whether to steam or to bake. The only tedious part is grating. I used to grate them into fine silk manually. But now I blend them with Thermomix to paste form. If you are using a regular blender, add a little water to the blender to blend it together. This cassava cake has a beautiful burnt skin on top and dense golden color inside. My daughter thought it was burnt cheesecake. The texture is soft but firm and not too sticky compared to the steam type. Every bite taste of cassava, coconut milk and the burnt aroma. Not overly sweet and greasy. If using a blender, cut the tapioca into smaller chunks, then carefully cut out the tough, fibrous core from the middle of each piece using a knife.   Once the t...
Read more

Dong Po Rou （东坡肉）

-
Image
Dong Po Rou （东坡肉） – wine braised pork belly. It’s rich and savoury, tender that melts into your mouth. Traditionally, the pork belly is pan-fried before being braised or stewed for one to one and a half hours on low heat. Some of the recipes even call for steaming for an additional half an hour after stewing. It is very time-consuming. But as you are aware, I enjoy making recipes simpler without compromising the taste. You, too, I'm sure. Therefore, I skipped the pan-frying step and proceeded directly to braising the pork after blanching it, and then continued to cook with a pressure cooker. Don't worry; the dish's flavour remains unaffected. I'm hoping this simplified method may come in handy for your regular cooking. Trim off the edges of the pork and cut it into 3x3 cubes. Tie cooking twine around each cube. This will assist the cubes in keeping their form while cooking. If the pork that you bought is at the mid portion of the belly is ideal, there is a nice bala...
Read more

Canned braised pork belly (罐头扣肉）

-
Image
A must-have dish for the Lunar New Year is steamed braised pork ( 扣肉 ). Some people enjoy making braised pork with yam, while others prefer to use preserved veggies. The key to making braised pork is to boil the meat first, then deep-fry it, and finally steam it. The sauces are the key to enhancing the flavor of the braised pork with either yam or preserved veggies. Of course, choosing pork that is half-fat and lean pork belly tastes the best is also crucial.   You can choose how thinly you want the pork slices. I sliced my pork to a thinness of 10 to 15 mm thinness.  Another crucial tip is to just use wine and no water when preparing the braised pork. I'm using Shaoxing wine, and it's been proven that the more wine you use, the tastier and more fragrant the meat will be and that the meat will remain fragrant after stewing. As I mentioned, this braised pork needs to boil first, then be deep-fried.  For those who find frying meat is very troublesome , you can wash, cut...
Read more