Stone pot prawn vermicelli

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

1. 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.
2. 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.
3. Now, add the soaked and drained vermicelli and mix well, ensuring the sauce covers all the noodles.
4. 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.
5. Add the Shaoxing wine to the pot, cover, and place over a medium heat for 8 minutes to steam the prawns.
6. Garnish with the spring onion greens, and it’s ready to serve.

Recipe notes