Step 1: Prep vermicelli
First, soften the mung bean vermicelli (3 oz) by soaking the bundles in warm for 10 minutes.
Use a pair of kitchen shears to cut the vermicelli into shorter pieces. Drain from the water, using your fingers to move the vermicelli around to remove any excess water.
Place the vermicelli on a plate. Add the Kikkoman® Oyster Sauce(1 tablespoon), Kikkoman® Soy Sauce(0.50 teaspoon), salt (0.50 teaspoon) and sugar (0.50 teaspoon) to the vermicelli. Mix the seasoning in well until it’s evenly light brown
Step 2: Prep garlic paste
Smash and peel the garlic (2 oz). Trim off the hard ends of garlic. Smash the cloves using the back of a cleaver or chef’s knife. Chop the garlic finely into a paste, using different angles to produce even smaller pieces. Set aside in a small bowl.
Slice the green onion(0.50 oz) into fine pieces. Add the whites to the same bowl as the garlic. Set the green parts aside for garnish. Peel the ginger and cut into thin slices. Cut into strips, then rotate 90 degrees and mince into a paste. Add to the bowl.
Step 3: Heat and season garlic paste
Heat a wok on high. Add the oil(1.5 tablespoon) and cook for 30 to 40 seconds until it’s smoking. Pour the oil into the bowl of garlic, green onion whites and ginger. Season with salt (0.50 teaspoon), sugar (1 teaspoon), white pepper (0.25 teaspoon), Kikkoman® Oyster Sauce(1 teaspoon), Kikkoman® Soy Sauce(1 teaspoon), Kikkoman® Sesame Oil (0.50 teaspoon) and mix to thoroughly combine. Add the cornstarch (1 teaspoon) and mix again.
Step 4: Prep shrimp
Devein the shrimp (12 oz). Use a toothpick to lift the vein out through the first or second segment behind the head. This technique keeps the top of the body intact.
Use kitchen shears to cut off the part of the head right behind the eyes. Next, trim off the legs and cut diagonally across the tail (This last step is optional, but you get bonus presentation points if you do it!).
Place the shrimp flat on a cutting board and use a small paring knife to slice through the shell halfway into the interior to make space for the garlic paste.
Step 5: Stuff shrimp
Add 0.5 to 1 teaspoon of garlic paste to the back of each shrimp.
(Chef’s Tip: Don’t overstuff the shrimp or else the garlic flavor will overwhelm the delicate sweetness of the shrimp.)
Set on top of the vermicelli in a circular pattern. Dollop any remaining garlic paste across any empty areas in the vermicelli.
Step 6: Steam shrimp
Place a steamer rack inside a wok or pot. Pour in hot water until it just reaches the bottom of the rack. Cover and bring the water to a rolling boil.
Carefully put the dish on the steaming rack, cover, and steam with the heat on high for 6 to 7 minutes, until shrimp meat is firm and opaque and the shell turns red.
Uncover and turn off heat. Garnish with the remaining sliced green onions.
