Shrimp and Glass Noodle Hot Pot

Ingredients

Yield:

4

• • 500 grams Shrimp, 16-20 count, peeled and deveined
  • 150 grams Bean Thread Vermicelli
  • 75 grams Pork Belly (or Bacon), 2" slices
  • 2 Tbsp Light Soy Sauce
  • 1 Tbsp Dark Soy Sauce
  • 2 Tbsp Oyster Sauce
  • 1 tsp Sugar
  • 1 Cup Chicken Stock (or water)
  • 5 cloves Garlic, peeled
  • 10 each Cilantro Stems
  • 1" piece Ginger, peeled
  • 10 each White Peppercorns
  • 10 each Black Peppercorns
  • 1 "petal" Star Anise
  • 1 stalk Chinese Celery, chopped
  • Scallions
  • Cilantro Leaves

Preparation

Difficulty:

Easy

Time:

30 MinutesPrep Time

Total Time:

45 Minutes

1. 1. Soak the vermicelli in warm water for at least 15 minutes
   2. Preheat oven to 400°
   3. Meanwhile, mix both soy sauces, the oyster sauce, sugar, and stock in a bowl and reserve
   4. In mortar and pestle (or a freezer bag and the bottom of a heavy pan), smash the cilantro stems, garlic, ginger, peppercorns, and star anise into a rough paste
   5. In a heavy-bottomed 4 quart pot, lightly sauté the bacon on one side, then turn
   6. Add the garlic/peppercorn paste, the chopped celery, the vermicelli, and the shrimp on top
   7. Pour in the soy sauce mixture and bring to a simmer
   8. Cover the pot and place in the oven for 15 minutes
   9. Remove lid, and garnish with chopped scallions and cilantro leaves
   10. Present in the pot, but give it a good stir when serving to pick up the pork and bits at the bottom