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Spicy Clams and Shrimp Vermicelli Noodles

2 years ago

Spicy Clams and Shrimp Vermicelli Noodles

Spicy Clams and Shrimp Vermicelli Noodles
Author: 
Recipe type: Noodles
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Get festive with this quick and easy spicy seafood noodles recipe!
Ingredients
  • 250g Sapporo Long Kow Vermicelli
  • 100g clams, scrubbed and washed
  • 5-7 jumbo shrimp, peeled and deveined
  • 1 tbsp ginger, peeled and grated
  • 3 shallots, thinly sliced
  • 3 stalks spring onion, chopped
  • 2 red chilies, chopped
  • 3 cloves garlic, finely chopped
  • Soy sauce
  • White wine
  • Oyster sauce
  • Rice wine vinegar
  • Vegetable oil
  • Freshly ground pepper
  • For shrimp marinade:
  • 1 tbsp garlic paste
  • 1 tbsp soy sauce
Procedure
  1. Marinate the shrimp in garlic paste and soy sauce.
  2. Soak Sapporo Long Kow Vermicelli in warm water for 30 minutes until translucent. Drain and set aside.
  3. Scrub and wash the clams. Keep them soaking in a bowl.
  4. Cook shrimp in vegetable oil for about 1 minute or until pinkish white and firm. Set aside.
  5. Warm up 2-3 tbsps of vegetable oil on medium-high heat. Add vermicelli. Stir to coat the noodles and pour in ½ cup water. Pour in 2-3 dashes of soy sauce and stir to combine. Let cook and simmer until crispy. Set aside.
  6. In the same wok or pan, add 2 more tbsps of vegetable oil. Once heated, toss in the freshly grated ginger, shallots, and garlic. Mix well. Add rice wine vinegar, soy sauce, and chilies. Let simmer and bring to a boil.
  7. Stir in 2 tbsps oyster sauce. Toss in the clams and add ⅓ to ½ cup of white wine. Combine thoroughly. Reduce the mixture while the clams cook and shells open.
  8. Pour entire sauce together with the cooked shrimp and spring onions on top of the vermicelli. Sprinkle with chopped cilantro and serve.

 

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