serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Crustaceans
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- ¼ cup dried shrimp, rinsed
- 250 ml (1 cup) boiling water
- 2 tbsp neutral-flavoured oil
- 3 garlic cloves, roughly chopped
- 3-4 zucchini, cut into thin batons
- 250 ml (1 cup) chicken stock
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- salt, to season
- pinch of sugar
- 120 g mung bean vermicelli, rinsed in cold water
Resting time: 20 minutes
Instructions
- Soak the rinsed dried shrimp in boiling water for about 20 minutes. Drain, reserving the liquid.
- Heat the oil in a wok over high heat. Add the shrimp and cook for about 1 minute or until fragrant. Add the garlic and zucchini and cook for 2–3 minutes or until the zucchini starts to soften.
- Add the stock, reserved shrimp steeping liquid, oyster sauce, Shaoxing wine, salt and sugar. Bring to a simmer and taste the liquid, adjusting the seasoning if necessary.
- Add the vermicelli and simmer for 2-3 minutes or until the noodles are tender and the liquid is absorbed. Serve hot.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Crustaceans
