Vermicelli Shrimp Claypot (粉丝虾球煲)
粉丝虾球煲 · fěn sī xiā qiú bāo
Fujian coastal cooking at its finest. Vermicelli absorbs shrimp broth, shrimp gain sweetness from the noodles — a perfect partnership in a claypot.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- large shrimp, deveined大虾🛒 local300 g
- mung bean vermicelli粉丝🏮 asian80 g
- garlic, minced蒜末🛒 local5 cloves
- scallion, chopped葱花🛒 local2 stalks
- oyster sauce蚝油🏮 asian1 tbsp
- Shaoxing wine绍兴酒🏮 asian1 tbsp
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Instructions
1Soak vermicelli in warm water 10 minutes until soft.
🔍 Look for 10 分钟 · 10 minutesVisual: 粉丝透明柔软。Noodles translucent and pliable.
You know it's right when: 弯折无硬芯。No hard center when bent.
2Sauté garlic in claypot 30 seconds until fragrant.
🔍 Look for Medium heat 30 秒 · 30 secondsVisual: 蒜末微金黄。Garlic turns pale gold.
You know it's right when: 香气浓。Aroma is pungent.
3Add shrimp, stir-fry 1 minute.
🔍 Look for High heat 1 分钟 · 1 minuteVisual: 虾变粉红。Shrimp turns pink.
You know it's right when: 虾卷曲。Shrimp curls.
4Add drained noodles, pour in 200ml water and oyster sauce.
🔍 Look for Medium heat 2 分钟 · 2 minutesVisual: 粉丝吸汁。Noodles absorb sauce.
You know it's right when: 粉丝有光泽。Noodles are glossy.
5Cover and simmer 3 minutes. Garnish with scallion. Serve.
🔍 Look forVisual: 汤汁收浓，虾熟透。Broth is reduced, shrimp is cooked.
You know it's right when: 虾轻压回弹。Shrimp springs back when pressed.
Tips
- · Don't overcook shrimp — they curl when done.
- · Soak vermicelli in warm, not hot, water.
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
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
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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