Steamed Shrimp

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Steamed Shrimp is a especially easy noodle dish of pork and shrimp, 'Woon Sen' is glass noodle, 'gung' means shrimp, but the vital term the following is 'op'. We simply call it 'op', due to the fact you layer the elements in the frying pan, include a small h2o and cover the noodles with a lid, the h2o kind of portion-steams, part-fries the noodles. 'Op' refers to this cooking solution and there is just not a rather simple phrase in English that corresponds to it. A couple of items to observe: 1. Use pork with some extra fat in it for this dish, it will give the dish a whole lot of further flavour. two. Maggi sauce is a savory flavouring sauce that is to choose from worldwide, you should certainly be in a position to identify it successfully.

one. Thoroughly clean the pork and shrimp. Cut the shrimp down the back again and clear away the black thread 'gut' when you thoroughly clean it.
two. Chop the pork into minor items.
3. Soak the glass noodle for 15 minutes in drinking water to soften them.
four. Pound the pepper corns till high-quality and blend with the shrimp.
5. Drain the glass noodles.
6. Into a frying pan layer the elements with the pork at the bottom (so that it gets most warmth), the noodles in the middle and the sliced ginger and shrimp on the top rated.
7. Add the mild soy sauce, dark soy sauce, h2o, and Maggi sauce.
8. Cover with a lid, and simmer on a very low warmth for five minutes.
nine. Chop the celery into three cm lengths and create to the pan.
10. Cover the pan again and cook for 1 far more minute.
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