Shrimp and Vermicelli Hotpot Recipe

Shrimp and Vermicelli Hotpot
Will Heap

Ingredients

  •  
  • 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

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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Directions

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.

Nutrition

Calories per serving:

227 calories

Dietary restrictions:

Low Fat Low Fat Abs, Sugar Conscious

Daily value:

11%

Servings:

4
  • Fat 5g 7%
  • Carbs 145g 48%
  • Saturated 1g 4%
  • Fiber 10g 40%
  • Trans 0g
  • Sugars 11g
  • Monounsaturated 1g
  • Polyunsaturated 1g
  • Protein 73g 146%
  • Cholesterol 365mg 122%
  • Sodium 1,669mg 70%
  • Calcium 233mg 23%
  • Magnesium 218mg 55%
  • Potassium 1,562mg 45%
  • Iron 5mg 27%
  • Zinc 7mg 46%
  • Phosphorus 983mg 140%
  • Vitamin A 23µg 3%
  • Vitamin C 9mg 15%
  • Thiamin (B1) 0mg 14%
  • Riboflavin (B2) 0mg 26%
  • Niacin (B3) 8mg 41%
  • Vitamin B6 1mg 32%
  • Folic Acid (B9) 80µg 20%
  • Vitamin B12 0µg 1%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 95µg 119%
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