Shrimp and Vermicelli Hotpot Recipe


Nutrition

Cal/Serving: 220
Daily Value: 11%
Servings: 4

Low-Fat
Low-Fat-Abs, Sugar-Conscious, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free
Fat1g2%
Saturated0g1%
Trans0g0%
Carbs37g12%
Fiber3g10%
Sugars3g0%
Protein14g29%
Cholesterol71mg24%
Sodium677mg28%
Calcium52mg5%
Magnesium46mg11%
Potassium296mg8%
Iron1mg6%
Zinc2mg10%
Vitamin A216IU4%
Vitamin C2mg4%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg7%
Niacin (B3)3mg15%
Vitamin B60mg12%
Folic Acid (B9)31µg8%
Vitamin B121µg11%
Vitamin D0µg0%
Vitamin E1mg4%
Vitamin K24µg30%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Shrimp and Vermicelli Hotpot
Will Heap

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.

Click here to see Shrimp Recipes for Any Day of the Week

5
Ratings2

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

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.

Recipe Details

Adapted from “The Big Book of Noodles” by Vatcharin Bhumichitr (Kyle Books, 2011). 

Servings: 4

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