Sunday, October 26, 2014

Shrimp Potted with Vermicelli (กุ้งอบวุ้นเส้น)

- Shrimp (Medium Size): 300 Grams
- Oil: 2 Tablespoons
- Chuang Chia: 1 Teaspoon (Optional)
- Vermicille: 750 Grams
- Coriander: 4 Roots
- Pepper: 1 Teaspoon
- Garlic: 4 Lobes
- Ginger: 4 Slices
- Soy Sauce: 2 Tablespoons
- Oyster Sauce: 2 Tablespoons
- Dark Soy Sauce: 1 Teaspoon
- Sugar: 1/2 Tablespoons
- Chicken Stock: 1 Cup
- Celery: 1/2 Cup

- Leave Vermicille in water. When it getting soft, cut to make it shorter.
- Slice Garlics and crush it a little bit.
- Crush Coriander Root and Pepper a little bit.
- Mix Coriander Root, Pepper, Garlic, Ginger, Soy Sauce, Oyster Sauce, Dark Soy Sauce, Sugar and Chicken Stock together.
- Put Vermicille into the mixed liquid above.
- Cut Celery to be 1 inch piece.
- Heating a pot with the warm temperature.
- Put Oil and Chuang Chia. Cook a little bit until Chuang Chia start bursting.
- Put Shrimp to cook a little bit.
- Put all the liquid with Vermicille into the pot. Cook in warm temperature. Close the pot for a while. Turn the ingredients 1 or 2 times.
- Check if the liquid is almost dry, put Celery and cook just a little bit. Put all into a dish.
The taste must be a bit sweet, not too salty.