Suen Yung Fan Si Zing Haa
蒜蓉粉絲蒸蝦·(suen yung fan si zing haa)
The Rice Cooker & The Steamer: Architecture of the Family Dinner
If you have ever navigated the chaotic brilliance of a Chinese banquet, you know the arrival of the steamed seafood is the main event. But in a Cantonese household, steamed shrimp isn't reserved for weddings—it is a busy Tuesday night savior. The secret to making this taste exactly like the old country lies in the Gold and Silver Garlic. Frying half the minced cloves until sweet and toasty, then mixing them with raw garlic, creates a sauce that is deeply fragrant without masking the pristine sweetness of the shrimp. The glass noodles underneath aren't garnish; they are the architectural foundation, a sponge designed to soak up sweet shrimp juice and savory soy broth in a flawless six-minute steam.
Before you start
Hydrate and snip the glass noodles.
Soak the dry mung bean vermicelli in warm tap water for 15 to 20 minutes until pliable, then drain thoroughly. Snip them three or four times with kitchen shears so they don't tangle into a single, un-servable web.
Deeply butterfly the shrimp.
Using a sharp paring knife, slice down the back of each shrimp from the head-end to the tail, cutting about three-quarters of the way through. Remove the vein and press the shrimp flat like an open book.
Ingredients
- mung bean vermicelli3 oz
- jumbo shrimp1 lb
- garlic1 large head
- neutral cooking oil2 tbsp
- oyster sauce1 tbsp
- light soy sauce1 tbsp
- Shaoxing wine1 tsp
- granulated sugar1/2 tsp
- ground white pepper1/4 tsp
- water2 tbsp
- scallions2 med
- neutral cooking oil1 tbsp
Method
- 01
Build the architectural foundation.
Spread the soaked, snipped glass noodles evenly across a rimmed, heat-proof plate that fits comfortably inside your steamer.
- 02
Arrange the butterflied shrimp.
Lay the deeply cut shrimp in a radiating ring over the noodles, pressing them open so the cut-side faces up. This prevents them from curling and creates a natural pocket for the garlic sauce.
- 03
Fry the gold garlic.
Place a small skillet over low heat with 2 tablespoons of neutral oil and exactly half of the minced garlic. Stir constantly for 3 to 4 minutes, pulling the pan off the heat the exact second the garlic turns a pale, sandy gold.
- 04
Mix the canonical sauce.
Immediately stir the remaining raw garlic into the hot pan. Whisk in the oyster sauce, soy sauce, Shaoxing wine, sugar, white pepper, and water.
- 05
Dress the shrimp.
Spoon about half a teaspoon of the warm garlic mixture directly onto the exposed meat of each shrimp. Drizzle any remaining sauce straight over the exposed noodles.
- 06
Steam on high heat for exactly six minutes.
Bring your steamer setup to a violent, rolling boil before placing the plate inside. Cover tightly and steam for 5 to 6 minutes, removing the plate the moment the shrimp turn bright pink and completely opaque.
- 07
Execute the hot oil bloom.
Scatter the sliced scallions over the steamed shrimp. In a clean skillet, heat the final 1 tablespoon of neutral oil until it just begins to smoke, then pour it directly over the scallions and garlic to release a sharp sizzle and an intoxicating aroma.
Notes
Use white pepper, not black.
White pepper is non-negotiable in Cantonese seafood, neutralizing any fishy odors while adding a warm, earthy spice that black pepper simply cannot replicate.
Temperature control is everything.
Steaming seafood in cold water that is slowly coming to a boil guarantees rubbery, overcooked meat. Always ensure a rolling boil before the plate goes into the steamer.