Steamed Garlic Shrimp over Glass Noodles

Steamed garlic shrimp is a Cantonese-style classic that looks impressive on the table yet comes together in about fifteen minutes. Plump shrimp are opened and steamed over a bed of glass noodles, then finished with sizzling aromatics and a touch of seafood soy sauce. The noodles soak up the shrimp juices, making every bite as good as the last.

Ingredients

• Bean starch (glass) noodles: one bunch, soaked in hot water for more than 10 minutes
• Shrimp: shelled, split from the back, and deveined
• Chopped spring onion: in flakes
• Preserved black beans: finely chopped
• Garlic: one bunch, chopped into small pieces
• Plant oil: any kind
• Seasoned soy sauce for seafood

Assemble and steam

1. Drain the softened noodles and spread them in a deeper plate.
2. Open the shrimp from the cut back and arrange them on top of the noodles.
3. Scatter the chopped garlic evenly over the shrimp.
4. Place the plate in a steamer and steam for 5 minutes, until the shrimp turn pink and curl slightly.

Finish with sizzling aromatics

1. Put the spring onion flakes and preserved black bean flakes together in a small heatproof bowl.
2. Heat some plant oil until you see a little smoke, then wait for about 1 minute.
3. Pour the hot oil into the bowl and wait until all the bubbles disappear.
4. Spoon the sizzling mixture in a loop over the steamed shrimp.
5. Pour a little seasoned seafood soy sauce over the top, again in a loop.

Serve hot, spooning the garlicky, soy-scented juices over rice. The contrast of tender shrimp, slippery noodles, and crisp-fried aromatics is why this simple dish never goes out of style.