Chinese Garlic Shrimp Clay Pot

Method6 steps · about 45 min

1. 1

   Step 1: Prepare the vegetables and aromatics before heating any oil. Wash and thinly slice the napa cabbage (8 oz); thinly slice the half onion. Trim the enoki bases and separate into bite-size bundles. Finely chop the scallion (1) for serving, and peel and mince the garlic (1 head); finely chop the optional chilies. Keep these separate. With kitchen shears, trim the shrimp (1 lb large) legs and any sharp edges around the heads. Cut along the backs and remove the veins, using a toothpick if helpful. Rinse gently, drain well and keep the shrimp cold until layering the pot.

   Uses 1 lb large shell-on shrimp, with or without heads · ½ medium red onion (thinly sliced) · 8 oz napa cabbage, thinly sliced · 200 g enoki mushrooms · 1 scallion (finely chopped) · 1 head garlic, peeled and minced · 2 red chilies, only if using · Water for washing, discarded afterward

   
2. 2

   Step 2: Cover the 1–2 small bundles of mung bean vermicelli with water and soak for 15 minutes while preparing the sauce. Drain thoroughly before layering them in the pot.

   Drain soaked vermicelli · 15 minUses 1–2 small bundles mung bean vermicelli · Water to cover the noodles, then drained away

3. 3

   Step 3: Put the minced garlic and optional chilies from step 1 in a heat-proof bowl. Heat all 3 tablespoons neutral oil in a pan until shimmering, then carefully pour it evenly over the aromatics; it should sizzle. Stir in the light soy sauce (3 tablespoons), oyster sauce (1 tablespoon), Shaoxing wine (1 tablespoon), sugar (1 teaspoon) and ⅛–¼ teaspoon salt to taste.

   Uses Prepared garlic and optional chilies from step 1 · 3 tablespoons neutral oil (such as canola, vegetable, or avocado oil) · 3 tablespoons light soy sauce · 1 tablespoon oyster sauce · 1 tablespoon Shaoxing wine · 1 teaspoon sugar · ⅛–¼ teaspoon salt, to taste

   
4. 4

   Step 4: Use a medium, wide lidded pot; if using a clay pot, follow its manufacturer’s stovetop and heating directions. Layer the prepared red onion, napa cabbage and enoki from step 1, then the drained noodles from step 2. Arrange the prepared shrimp from step 1 in a circle on top. Pour the separate ½ cup cooking water evenly over the shrimp, then all the garlic sauce from step 3. Cover the pot and cook immediately.

   Uses Prepared onion, napa cabbage and enoki from step 1 · All noodles lifted and drained from their soaking water in step 2 · Prepared shell-on shrimp from step 1 · ½ cup water for cooking · All garlic sauce from step 3

   
5. 5

   Step 5: Put the covered pot over medium-high heat. Cook for 12–15 minutes, checking from 12 minutes, until the shrimp flesh is fully opaque and firm and the noodles, mushrooms and vegetables are cooked through. Continue as needed for the size of the shrimp; where practical, check that the shrimp reach 63°C/145°F. The guide starts when the fresh assembled pot goes onto the stove.

   Check covered shrimp pot · 12 minUses The covered assembled pot from step 4

6. 6

   Step 6: Uncover the cooked pot, scatter over the chopped scallion from step 1 and serve immediately, sharing between four portions. Remove shells and heads while eating as appropriate.

   Uses The cooked casserole from step 5 · The reserved chopped scallion from step 1