Un delicioso plato chino que lleva capas de fideos, camarones, cebolletas, bok choy y mucha salsa, cocinados en una olla de piedra. ¡Qué delicia! Otro plato fantástico para preparar en una comida familiar.
Category
Dinner
Servings
6
Prep time
30 minutes
Cook time
8 minutes
A delicious Chinese dish that has layers of vermicelli noodles, prawns, spring onions, bok choy and lots of sauce - yum! Another great dish to cook up for a family-style meal.
Ingredients
- 12 raw prawns, peeled and deveined, heads reserved
- 2 tbsp peanut oil
- 2 spring onions, sliced thinly, whites and greens separated
- small thumb-sized piece of ginger, julienned (roughly the size of an index finger)
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 1/2 tsp white pepper
- 1 tsp sugar
- pinch of salt
- 2 bunches of vermicelli noodles, soaked in water for 20 mins
- 1 bunch baby bok choy
- 2 tbsp Shaoxing wine
Directions
In a wok over a medium-high heat, add the oil, prawn heads, whites of the spring onions, and ginger. Cook for 2-3 minutes, crushing the heads to extract all the flavours.
- Next, add about 200ml (approx. 7 fl oz) of water, the oyster sauce, soy sauce, white pepper, sugar, and salt. Mix well and cook for 5-6 minutes until the sauce has thickened slightly. Turn off the heat, then remove and discard the prawn heads.
- Now, add the soaked and drained vermicelli and mix well, ensuring the sauce covers all the noodles.
- In your stone pot (or any normal pot with a lid), layer the baby bok choy with the whites at the bottom, followed by the vermicelli and sauce. Arrange the raw prawn bodies on top.
- Add the Shaoxing wine to the pot, cover, and place over a medium heat for 8 minutes to steam the prawns.
- Garnish with the spring onion greens, and it’s ready to serve.
Recipe video
Recipe notes
The serving size in this recipe is based on this dish being part of a shared meal with multiple dishes on the table.
What's great about this dish is once you have your prep done, the cooking part doesn't take long at all!
