CantoneseEasy 15 min serves 2 Gluten-free

Vermicelli Steamed Shrimp

Name: Vermicelli Steamed Shrimp
Total time: 15 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: large prawns, heads on, shells on; mung bean vermicelli, soaked; ginger, sliced; scallions, cut into strips; light soy sauce

粉丝蒸虾 · fěn sī zhēng xiā

家庭快手版 · Home version: Unlike garlic vermicelli scallops, this version focuses on the shrimp's natural sweetness with minimal seasoning.

This is the Cantonese version of 'less is more.' The shrimp should taste like the ocean, not like garlic. Vermicelli at the bottom catches every drop of sweet shrimp juice.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy Seafood Healthy & Light

Ingredients

large prawns, heads on, shells on大虾（带头带壳）🛒 local300 g
mung bean vermicelli, soaked绿豆粉丝（泡软）🏮 asian40 g
ginger, sliced生姜，切片🛒 local20 g
scallions, cut into strips小葱，切丝🛒 local2 stalks
light soy sauce生抽🏮 asian15 ml

large prawns, heads on, shells on: Head-on, shell-on for maximum flavor; devein if preferred

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Instructions

1Soak vermicelli in warm water 10 minutes. Drain and arrange on a plate. Arrange prawns on top, heads facing outward.
粉丝量适中，不能盖过虾身
2Make a shallow slit along the back of each prawn to remove the vein. Rinse under cold water.
带壳蒸更鲜，但去虾线
3Place ginger slices on and around the shrimp. Drizzle soy sauce over everything.
少即是多——姜和酱油足矣
4Pat shrimp dry with paper towels. Arrange on top of vermicelli, heads facing outward for presentation.
头朝外更美观
5Steam over high heat for 5-6 minutes. Shrimp are done when they turn opaque pink.
虾蒸过头会变硬
🔍 Look for High heat 5-6 分钟 · 5-6 minutes
Visual: 虾身由灰透明转为粉红不透明Shrimp turn from grey-translucent to opaque pink
You know it's right when: 虾壳由灰转亮粉，肉质变白不透明Shell color changes from grey to bright pink; flesh is opaque
6Remove, discard ginger. Scatter scallion strips and drizzle 1 tbsp hot oil. Serve immediately.
热油淋葱丝是最后的点睛

Tips

· Don't oversteam — 6 minutes is the max for large prawns.
· Head-on steaming infuses the vermicelli with incredible flavor.
· This dish is all about the shrimp's natural sweetness — keep seasoning minimal.

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