Whenever I want to treat myself after a long week, I make steamed shrimp with garlic and vermicelli. Beyond its delicious flavor, the dish’s presentation holds the deeper symbolic meaning of prosperity. The shrimp are arranged to resemble a blooming flower, with garlic and red peppers scattered strategically to mimic pollen. When viewed as a whole, it reflects the Chinese phrase huakai fugui (花开富贵), which translates to “wealth and prosperity in bloom” and carries an auspicious wish for abundance, success, and honor. For me, the dish is the perfect kind of therapy for both the mind and the body, and with its beautiful presentation, it’s always a showstopper when shared with friends.
All you need is:
- ½ pound vermicelli
- 14 pieces shrimp
- ¼ pound garlic (about two whole bulbs)
- ⅛ pound small red peppers
- 30 milliliters light soy sauce
- 1 bunch scallions
- Oyster sauce (optional)
- Salt
- Sugar
To prepare the garlic and red pepper sauce:
Start by finely chopping the garlic. Rinse the minced garlic twice under cold water to wash away the sticky surface.
If you like spice, chop the red peppers as well.
Add cold oil to a heated pot, then stir in half of the chopped garlic. Make sure the garlic is fully covered by the oil, and cook over medium heat until it turns lightly golden. Then turn off the heat immediately.
Stir in the remainder of your chopped garlic (and peppers, if you’re using them). The mix of cooked and raw garlic gives a beautiful two-tone effect.
Season with soy sauce (and oyster sauce, if you’d like), plus a little salt and sugar. Taste and adjust until the sauce is slightly saltier than your usual preference; the flavor will mellow later.
Return the pot to the stove and warm it gently until small bubbles appear.
That’s it! Your sauce is ready. You can use it for shrimp, other seafood, or even vegetables.
To cook the shrimp and vermicelli:
Soak the vermicelli in water for about 10 minutes until it is softened.
Cut the shrimp partway open along the back with scissors. Don’t cut all the way through—just enough to help them fan out like petals (or simply split them in two, if you prefer an easier version).
Drain the noodles well and mix them with five spoonfuls of the prepared garlic sauce. Spread the noodles at the bottom of a plate, then arrange the shrimp on top in a flower pattern. Spoon the rest of the garlic sauce evenly over everything.
Steam over boiling water for 20 minutes. If you don’t have a steamer, you can bake the dish instead: cover it with foil and bake at 350 degrees Fahrenheit (175 degrees Celsius) for 25 minutes with a little water at the bottom of the pan to keep the steam.
Once it’s done, sprinkle scallions on top.
And that’s it! A flower of shrimp, noodles full of flavor, and a dish that feels like both celebration and comfort.
Sida Chu contributed to this recipe.
Patrick Ling can be reached at pling@wesleyan.edu.
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