Putian-style Steamed Shrimp with Glass Noodles

Ingredients

While the original Thai dish, Goong ob woon sen, is typically stir-fried, this Putian-style adaptation focuses on steaming the shrimp to preserve their natural flavors and textures. The Putian broth, with its distinct combination of ingredients, replaces the Thai-style sauce, adding a unique aroma and taste to the dish. Additionally, the use of glass noodles instead of bean thread noodles adds a different texture to the final result. We alse have the original recipe for Goong ob woon sen, so you can check it out.

• 500g (1.1 lb) large shrimp, peeled and deveined 500g (1.1 lb) large shrimp, peeled and deveined
• 100g (3.5 oz) glass noodles 100g (3.5 oz) glass noodles
• 2 dried scallops, soaked in water until softened 2 dried scallops, soaked in water until softened
• 4 shiitake mushrooms, soaked in water until softened and sliced 4 shiitake mushrooms, soaked in water until softened and sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Chinese cooking wine 1 tablespoon Chinese cooking wine
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1 cup chicken or seafood broth 1 cup chicken or seafood broth
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Sliced scallions, for garnish Sliced scallions, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the minced garlic, sliced ginger, soy sauce, Chinese cooking wine, oyster sauce, sesame oil, and sugar. Mix well to create a marinade.
2. 2.
   Place the peeled and deveined shrimp in the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.
3. 3.
   In a steamer, bring water to a boil. Place the marinated shrimp on a heatproof plate and steam for 5-6 minutes, or until the shrimp are cooked through.
4. 4.
   While the shrimp are steaming, prepare the glass noodles according to the package instructions. Drain and set aside.
5. 5.
   In a separate pot, bring the chicken or seafood broth to a simmer. Add the soaked dried scallops, sliced shiitake mushrooms, and the remaining marinade from the shrimp. Let it simmer for 10 minutes to infuse the flavors.
6. 6.
   To serve, place a portion of glass noodles in each bowl. Arrange the steamed shrimp on top of the noodles. Ladle the hot Putian broth over the shrimp and noodles.
7. 7.
   Garnish with fresh cilantro leaves and sliced scallions. Serve hot.

Treat your ingredients with care...

• Shrimp — Make sure to remove the digestive tract (black vein) from the back of each shrimp before marinating.
• Dried scallops — Soak the dried scallops in water until they become soft and pliable before using them in the recipe.
• Glass noodles — Follow the package instructions for soaking and cooking the glass noodles. Be careful not to overcook them, as they can become mushy.

Tips & Tricks

• For a spicier version, add a small amount of finely chopped chili peppers to the marinade.
• If you prefer a stronger seafood flavor, you can add a few dried shrimp to the Putian broth.
• To enhance the aroma, sprinkle a few drops of toasted sesame oil over the dish just before serving.
• If you don't have Chinese cooking wine, you can substitute it with dry sherry or rice wine vinegar.
• Feel free to add your favorite vegetables, such as bok choy or snow peas, to the dish for added freshness and color.

Serving advice

Serve the Putian-style Steamed Shrimp with Glass Noodles as a main course, accompanied by steamed rice or as part of a multi-course meal. It pairs well with a side of stir-fried vegetables or a simple cucumber salad.

Presentation advice

Arrange the steamed shrimp on top of the glass noodles in an aesthetically pleasing manner. Pour the hot Putian broth over the dish just before serving to create a visually appealing presentation. Garnish with fresh cilantro leaves and sliced scallions for a pop of color.