Video: Home cooking with Susan Jung - clay pot shrimp with glass vermicelli
The beauty of this dish, other than it being delicious, is that it takes less than 15 minutes to cook
This dish is easy and fairly quick to make: once you have all the ingredient assembled, it takes less than 15 minutes to cook.
You can buy fresh green peppercorns and Thai basil in shops that specialise in Southeast Asian ingredients.
WATCH Susan Jung make the dish
For this dish, I like to use whole, unpeeled fresh shrimp with the heads intact, because they have a lot more flavour and stay juicier when cooked than peeled shrimp. If you do prefer to remove the heads and shells, use them to make a shrimp stock: put them in a saucepan with 200ml of water, bring to the boil then lower the heat, cover the pan with the lid and simmer for 30 minutes. Strain the liquid through a colander into a bowl. Instead of using the plain water this recipe calls for, use 150ml of the shrimp stock.
Clay pot shrimp with glass vermicelli, fresh green peppercorns and Thai basil
150 grams medium-sized fresh shrimp about 10cm from head to tail
100 grams glass vermicelli (also called mung bean noodles or fen si)
15ml cooking oil
100 grams skin-on pork belly
1/4 of a large onion
2 garlic cloves
3 small branches (about 3cm-4cm long) fresh green peppercorns, divided
30 grams Chinese fermented yellow bean sauce
5ml soy sauce
5ml rice wine
5ml fish sauce
1/2 tsp granulated sugar
A small handful of Thai basil leaves
1-2 spring onions