I avoided this as a kid, but now I’m an adult I see it as a necessary part of a banquet – almost a palate cleanser that sits between more flavourful dishes or ones that are more oily, or pungent. It’s just a good, reliable dish.
- ¼ cup dried shrimp, rinsed
- 250 ml (1 cup) boiling water
- 2 tbsp neutral-flavoured oil
- 3 garlic cloves, roughly chopped
- 3-4 zucchini, cut into thin batons
- 250 ml (1 cup) chicken stock
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- salt, to season
- pinch of sugar
- 120 g mung bean vermicelli, rinsed in cold water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 20 minutes
- Soak the rinsed dried shrimp in boiling water for about 20 minutes. Drain, reserving the liquid.
- Heat the oil in a wok over high heat. Add the shrimp and cook for about 1 minute or until fragrant. Add the garlic and zucchini and cook for 2–3 minutes or until the zucchini starts to soften.
- Add the stock, reserved shrimp steeping liquid, oyster sauce, Shaoxing wine, salt and sugar. Bring to a simmer and taste the liquid, adjusting the seasoning if necessary.
- Add the vermicelli and simmer for 2-3 minutes or until the noodles are tender and the liquid is absorbed. Serve hot.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.