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Dinner · Fish and seafood · Noodles ·

Fideos de gambas en cazuela de piedra

Name: Stone pot prawn vermicelli
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 6
Cuisine: Chinese
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

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.

Rated 3.6 stars by 14 users, click here to rate this recipe.

Servings

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

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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.