蒜蓉粉丝蒸虾，是一道颜值与味道并存的宴客硬菜。整虾开背后铺在粉丝上，铺满金黄的蒜蓉酱，蒸出来虾肉鲜甜弹牙，粉丝吸饱了蒜蓉和虾汁的精华，一口下去鲜到掉眉毛。端上桌绝对撑得住场面。
Garlic Shrimp with Vermicelli is a show-stopping dish that’s both beautiful and delicious. Whole shrimp are butterflied and laid over vermicelli, topped with a golden garlic sauce. The shrimp is sweet and bouncy, while the vermicelli soaks up the savory garlic sauce and shrimp juices. It’s simple to make but impressive enough for any dinner party.
🌴食材 | Ingredients：
大虾，10~12只（保留虾头和虾壳，开背去虾线）。/ Large shrimp, 10-12 (heads and shells kept on, butterflied and deveined).
龙口粉丝，1小把（提前用温水泡软）。/ Longkou vermicelli, 1 small handful (soaked in warm water until soft).
🌴配料 | Aromatics：
大蒜，1整头（切末，分成两份）。/ Garlic, 1 whole head (minced, divided into two portions).
小米辣，2个（切圈，可选）。/ Small spicy chilies, 2 (sliced, optional).
葱花，1根（切碎，出锅撒）。/ Chopped scallion, 1 stalk (for garnish).
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance flavor).
白胡椒粉，少许。/ A pinch of white pepper powder.
食用油，3~4勺（约40ml，炒蒜蓉用）。/ Cooking oil, 3-4 tbsp (about 40ml, for frying the garlic).
盐，适量。/ Salt, to taste.
🌴做法 | Instructions：
1，处理虾和粉丝 | Prepare the Shrimp and Vermicelli
大虾洗净，剪去虾须，从背部剪开，挑出虾线，保留虾头和虾壳。泡软的粉丝剪短，铺在盘底。把虾整齐地摆在粉丝上。⚠️ 虾开背不仅去虾线，还能让虾受热更均匀，蒸出来更漂亮。我试过没开背，结果虾蜷成一团，卖相不好。
Wash the shrimp, trim the antennae, and cut along the back to remove the vein. Keep the heads and shells intact. Cut the soaked vermicelli into shorter pieces and spread them on a plate. Arrange the shrimp neatly on top. ⚠️ Butterflying the shrimp removes the vein and helps them cook evenly. I’ve tried it without butterflying, and they curled up, ruining the presentation.
2，炒蒜蓉酱 | Make the Garlic Sauce
锅里倒油，转小火，放入一半的蒜末，慢慢炒到蒜末变成金黄色、散发出浓郁的蒜香。关火，加入剩下的一半生蒜末、2勺生抽、1勺蚝油、少许白糖和白胡椒粉，搅拌均匀。⚠️ 千万别用大火，蒜末几秒钟就会糊，糊了会发苦。我试过火太大，结果蒜末全黑了，整锅都毁了。
Heat oil in a pan, turn to low heat, and add half of the minced garlic. Fry slowly until golden and fragrant. Turn off the heat, add the remaining raw garlic, light soy sauce, oyster sauce, sugar, and white pepper. Mix well. ⚠️ Never use high heat, or the garlic will burn in seconds and turn bitter. I’ve tried it, and the garlic turned black, ruining the dish.
3，蒸虾 | Steam the Shrimp
把炒好的蒜蓉酱均匀地铺在虾上。水开后放入蒸锅，大火蒸6~8分钟，直到虾壳变红、虾肉变白。⚠️ 千万别蒸太久，虾肉变老就不好吃了。
Spread the garlic sauce evenly over the shrimp. Once the water is boiling, steam over high heat for 6-8 minutes until the shells turn red and the meat turns white. ⚠️ Never overcook them, or the shrimp will become tough.
4，淋油出锅 | Heat the Oil and Serve
取出蒸好的虾，撒上葱花和小米辣。另起锅，烧热1勺食用油，烧到微微冒烟，立刻淋在葱花上。“滋啦”一声，香味就出来了。⚠️ 油一定要烧到冒烟再淋，葱香和蒜香才能完全激发出来。
Remove the steamed shrimp and sprinkle with scallion and chilies. In a separate pan, heat 1 tbsp of cooking oil until it just starts to smoke, then immediately pour it over the scallion. You’ll hear a sizzle and smell the aroma. ⚠️ The oil must be smoking hot to release the aromas.
宝宝们，蒜蓉粉丝蒸虾的精髓在于“虾肉鲜嫩，蒜香浓郁”。整虾开背去虾线，保留虾头和虾壳，蒸出来更鲜更漂亮。炒蒜蓉一定要小火，千万别炒糊。粉丝垫底，吸饱了蒜蓉和虾汁，比虾还好吃。最后淋热油是灵魂，油一定要烧到冒烟。
Tips: The key to Garlic Shrimp with Vermicelli is “tender shrimp, rich garlic flavor.” Butterfly the whole shrimp, keeping the heads and shells on for maximum flavor and presentation. Fry the garlic over low heat; never burn it. The vermicelli at the bottom soaks up all the flavor. The final hot oil drizzle is the soul—make sure the oil is smoking hot.
这道【蒜蓉粉丝蒸虾 | Garlic Shrimp with Vermicelli】是颜值与味道并存的宴客硬菜。如果你喜欢这种鲜美的口感，还可以试试我之前写的【清蒸鲈鱼 | Steamed Sea Bass】。想看更多海鲜菜谱，可以逛逛我的【海鲜/河鲜 | Seafood】分类。
If you enjoy this fresh and savory seafood flavor, you should also try my Steamed Sea Bass. For more seafood recipes, check out my Seafood category.
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