Garlic-Steamed Shrimp with Vermicelli
蒜蓉粉丝蒸虾 · suàn róng fěn sī zhēng xiā
My uncle in Shekou ran a seafood stall in the 90s—he’d steam this for lunch every Tuesday, using ‘just-opened’ tiger prawns from Yantian pier. He’d say, 'The garlic must smell like summer rain, not burnt earth.'
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- large shrimp大虾🛒 local300 g
- dried vermicelli (mung bean or rice)干粉丝🏮 asian80 g
- garlic大蒜🛒 local4 cloves (20 g)
- light soy sauce生抽🏮 asian1.5 tbsp (22 ml)
- sesame oil芝麻油🏮 asian1 tsp (5 ml)
large shrimp: Peel and devein, leaving tails intact; butterfly lightly along back
dried vermicelli (mung bean or rice): Soak in warm water 15 min until pliable but not mushy
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Instructions
1Soak vermicelli in warm water for 15 minutes. Drain well and cut into 10-cm lengths. Spread evenly in a heatproof dish.
沥干防蒸水
🔍 Look for 15 分钟 · 15 minutesVisual: 粉丝柔软透亮，能轻松分开Vermicelli is soft, translucent, and separates easily
You know it's right when: 弯曲时无乳白硬芯No opaque white core remains when bent
2Mince garlic finely. Heat 1 tsp oil in a small pan over medium-low heat; sauté garlic 1 minute until fragrant but not browned.
蒜末金黄即离火
🔍 Look for Medium-low 1 分钟 · 1 minuteVisual: 蒜末呈淡象牙色，略带半透明Garlic turns pale ivory with slight translucence
You know it's right when: 厨房充满清爽辛香与微甜气息Aromas fill the kitchen—clean, pungent, sweet
3Arrange shrimp over vermicelli in a single layer. Spoon garlic oil and minced garlic evenly over shrimp.
虾背朝上
🔍 Look for 即刻 · immediateVisual: 每只虾清晰可见，间距约1厘米Each shrimp is fully visible, spaced 1 cm apart
You know it's right when: 油光浮于虾身，无积液Oil glistens on shrimp surface without pooling
4Drizzle light soy sauce and sesame oil over top. Steam over briskly boiling water for 8 minutes.
水沸再入锅
🔍 Look for High heat 8 分钟 · 8 minutesVisual: 虾身卷成C形，呈不透明粉白色Shrimp curl into C-shapes and turn opaque pink-white
You know it's right when: 锅盖边缘持续稳定冒蒸汽Steam flows steadily from lid edges
5Carefully remove dish. Discard any excess liquid pooled at bottom. Garnish with chopped scallions if desired.
汤汁弃之不食
🔍 Look for 即刻 · immediatelyVisual: 盘中液体少于1茶匙且清亮Liquid in dish is less than 1 tsp and clear
You know it's right when: 虾身润泽但不浸在汤里Shrimp surface looks moist but not swimming
Tips
- · Butterflying shrimp ensures even cooking and better absorption of garlic aroma.
- · Use only light soy sauce—dark soy would muddy the delicate color and flavor.
- · Serve within 2 minutes of steaming for optimal texture.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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