Shrimp and Vermicelli Hotpot Recipe

Shrimp and Vermicelli Hotpot Recipe
Staff Writer
Shrimp and Vermicelli Hotpot

Will Heap

Shrimp and Vermicelli Hotpot

To cook this dish you need a clay pot or a heavy-bottomed pan. The original clay pots were glazed on the inside only and used for slow cooking, braising, and stewing.

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  • 6 ounces mung bean vermicelli noodles, soaked in warm water for 10 minutes, rinsed under cold water, and drained
  • 4 dried Chinese black (shiitake) mushrooms, soaked in hot water for 30 minutes, drained, stems discarded, and finely sliced
  • 1 tablespoon peeled and finely chopped fresh ginger
  • 3 scallions, cut into ¾-inch pieces
  • ½ pound raw medium shrimp, peeled and deveined
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • ½ teaspoon sugar
  • ½ teaspoon ground black pepper
  • Cilantro sprigs, for garnish


Place the ingredients, one by one in the above order, in layers in a clay pot or heavy bottomed pan.

Cover and place over medium heat for 5 minutes. Check that the shrimp are cooked, then remove from the heat and serve, garnished with cilantro sprigs.

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.