
This aromatic clay pot dish features succulent jumbo shrimp steamed over a bed of silky vermicelli noodles and fresh vegetables. Infused with a sizzling garlic-chili oil sauce, it's a restaurant-quality meal that's surprisingly easy to make at home.
Prepare the shrimp by using kitchen shears to trim away the legs and sharp edges around the head. Butterfly the shrimp by cutting along the back, then remove the vein using a toothpick. Rinse them thoroughly, shake off excess water, and set aside.
In a medium heat-proof bowl, combine the minced garlic and chopped red chilies. Heat the neutral oil in a small pan until it shimmers, then carefully pour the hot oil over the garlic and chilies to release their aroma (it should sizzle). Stir in the light soy sauce, oyster sauce, Shaoxing wine, sugar, and salt until well combined.
Using a medium-sized clay pot or a wide heavy-bottomed pot, layer the ingredients starting with the red onion at the bottom, followed by the napa cabbage, enoki mushrooms, and finally the mung bean vermicelli noodles.
Arrange the prepared shrimp on top of the noodles in a circular pattern. Pour the water evenly over the shrimp, followed by the garlic sauce mixture. Cover the pot with a tight-fitting lid.
Place the pot on the stove over medium-high heat. Cook for 12 to 15 minutes, or just until the shrimp turn opaque and the vegetables are tender. Note that larger shrimp will require the full 15 minutes, while smaller ones may cook faster.
Remove the lid, garnish with freshly chopped scallions, and serve immediately while sizzling.
To ensure the vermicelli noodles are perfectly tender, soak them in warm water for 10 minutes before layering. If you don't have a clay pot, a wide cast-iron skillet or Dutch oven is an excellent substitute as it retains heat similarly.