Braised Giant River Prawn With Garlic And Vermicelli In Claypot Recipe

Prepare prawns

Rinse prawns under cold water. Pat dry. Remove shells leaving tails intact if desired; reserve heads and shells. Devein the prawns with a slit along the back but keep bodies whole. Pat dry again.

Combine the light soy sauce (2 tbs), Shaoxing wine, cornstarch, white pepper and 1/2 tsp salt in a bowl. Add prawns and toss to coat. Marinate at room temperature for 10–15 minutes (no more than 30 minutes).

Place the dried vermicelli in a heatproof bowl and pour 400 ml hot water over to soak for 6–8 minutes until softened but not mushy. Drain, cut into shorter lengths with kitchen scissors if long, and set aside in a sieve to drain well.

Heat 1 tbs vegetable oil in the claypot or heavy pot over medium. Add the soaked vermicelli and spread into an even layer. This creates the base that will absorb flavors during braising. Keep pot on low heat while preparing sauce.

In a small bowl combine sliced garlic, julienned ginger, chopped scallion whites, fermented black beans (lightly crushed), and optional chile. Mix gently so flavors meld.

Heat 1 tbs cooking oil in a small skillet over medium-high heat. Add reserved prawn heads and shells and sear, mashing them lightly with a spoon, about 2–3 minutes until fragrant and slightly browned. Pour 200 ml warm chicken/prawn stock over the shells, simmer 2 minutes, then strain the stock into a measuring cup, pressing to extract juices. Discard shells and heads.

Stir together the strained stock with 1.5 tbs light soy, 0.5 tsp dark soy, 1 tbs oyster sauce, 1 tsp sugar and 1 tsp sesame oil. Taste and adjust — the sauce should be savory with mild sweetness and prawn-forward aroma.

Over medium heat, bring the vermicelli-layered claypot to a gentle sizzle. Spoon half of the garlic-ginger mixture across the vermicelli evenly. Pour the prepared sauce over the vermicelli so it soaks through (ensure liquid level does not completely submerge the vermicelli; it should just saturate it).

Arrange the marinated prawns on top of the vermicelli in a single layer. Spoon remaining garlic-ginger mixture over prawns. Cover the claypot with its lid.

Reduce heat to low and braise gently for 8–10 minutes, then increase to medium-low for another 2–3 minutes until prawns are just cooked through (opaque, firm) and vermicelli has absorbed most of the sauce. Avoid overcooking prawns—total cook time ~10–13 minutes depending on prawn size.

Uncover, sprinkle scallion greens, cilantro leaves and toasted sesame seeds over the prawns and vermicelli. If desired, add a grind of white pepper to taste.

If you like a slightly crusty bottom, increase heat to medium-high for 1–2 minutes to crisp the vermicelli base, watching carefully to prevent burning. Remove pot from heat.

Serve directly from the claypot so diners can scoop vermicelli and prawns together. Provide small bowls for dipping sauce if desired (extra soy or chili oil).