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Gluten-Free
Malaysian Black Pepper Shrimp with Vermicelli
Recipe

14 INGREDIENTS • 9 STEPS • 35MINS

Malaysian Black Pepper Shrimp with Vermicelli

4
2 ratings
"After some serious pressuring, I managed to get a local food recommendation from a very reluctant hotel concierge in Singapore…her grandfather’s Malaysian restaurant! I tried so many traditional Malaysian dishes, but this was my favorite." -Susan Feniger
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Malaysian Black Pepper Shrimp with Vermicelli
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
"After some serious pressuring, I managed to get a local food recommendation from a very reluctant hotel concierge in Singapore…her grandfather’s Malaysian restaurant! I tried so many traditional Malaysian dishes, but this was my favorite." -Susan Feniger
35MINS
Total Time
$7.59
Cost Per Serving
Ingredients
Servings
2
US / Metric
Freshly Ground Black Pepper
1/2 Tbsp
Freshly Ground Black Pepper
Fresh Cilantro
1/2 cup
Fresh Cilantro
Fresh Basil
1/2 cup
Fresh Basil
Shrimp
20
Shrimp
Fresh Ginger
2 Tbsp
Fresh Ginger
Fresh Mint
1/3 cup
Fresh Mint
Rice Noodles
5 oz
Rice Noodles
Butter
1/4 cup
Butter
Lime
2
Limes
Garlic
3 cloves
Garlic
Tamari Soy Sauce
1 Tbsp
Tamari Soy Sauce
Brown Sugar
2 Tbsp
Brown Sugar
Oyster Sauce
1 tsp
Oyster Sauce
Canola Oil
1 Tbsp
Canola Oil
Nutrition Per Serving
VIEW ALL
Calories
814
Fat
32.8 g
Protein
48.7 g
Carbs
84.2 g
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Malaysian Black Pepper Shrimp with Vermicelli
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Bring eight cups of water with two teaspoons of salt to boil in a medium saucepan. Chop Garlic (3 cloves) and set aside. Peel and finely chop Fresh Ginger (2 Tbsp) and set aside.
step 1 Bring eight cups of water with two teaspoons of salt to boil in a medium saucepan. Chop Garlic (3 cloves) and set aside. Peel and finely chop Fresh Ginger (2 Tbsp) and set aside.
step 2
Remove the leaves from the Fresh Mint (1/3 cup), Fresh Cilantro (1/2 cup) and Fresh Basil (1/2 cup), and discard stems. Set the leaves aside for garnish. Cut one of the Lime (1) in half and then into eight wedges.
step 2 Remove the leaves from the Fresh Mint (1/3 cup), Fresh Cilantro (1/2 cup) and Fresh Basil (1/2 cup), and discard stems. Set the leaves aside for garnish. Cut one of the Lime (1) in half and then into eight wedges.
step 3
Juice the remaining Lime (1) into a small bowl and add the Oyster Sauce (1 tsp), Tamari Soy Sauce (1 Tbsp), Brown Sugar (2 Tbsp), and using a fork, whisk until well combined.
step 3 Juice the remaining Lime (1) into a small bowl and add the Oyster Sauce (1 tsp), Tamari Soy Sauce (1 Tbsp), Brown Sugar (2 Tbsp), and using a fork, whisk until well combined.
step 4
Once water is at a fast boil, add Rice Noodles (5 oz). Stir and cook for five to six minutes until cooked but still with a little bite. Using a colander, drain the noodles and lightly rinse with cold water. Drain completely and hold.
step 4 Once water is at a fast boil, add Rice Noodles (5 oz). Stir and cook for five to six minutes until cooked but still with a little bite. Using a colander, drain the noodles and lightly rinse with cold water. Drain completely and hold.
step 5
In a large saute pan over medium high heat, add Canola Oil (1 Tbsp). When the oil is hot, add the garlic and ginger and cook for one minute, stirring occasionally to release some of the flavors. Be careful not to burn!
step 5 In a large saute pan over medium high heat, add Canola Oil (1 Tbsp). When the oil is hot, add the garlic and ginger and cook for one minute, stirring occasionally to release some of the flavors. Be careful not to burn!
step 6
Add the Freshly Ground Black Pepper (1/2 Tbsp) and a third of a cup of water. Stir. Carefully add the Shrimp (20) in a single layer and cook for two to three minutes.
step 6 Add the Freshly Ground Black Pepper (1/2 Tbsp) and a third of a cup of water. Stir. Carefully add the Shrimp (20) in a single layer and cook for two to three minutes.
step 7
Add the oyster sauce mixture and the Butter (1/4 cup) to the saute pan with the shrimp and stir until well combined. Add the noodles and mix to combine. Set aside.
step 7 Add the oyster sauce mixture and the Butter (1/4 cup) to the saute pan with the shrimp and stir until well combined. Add the noodles and mix to combine. Set aside.
step 8
In the center of two plates, add the shrimp and vermicelli noodles. Garnish with fresh herbs. Serve with lime wedges on the side.
step 8 In the center of two plates, add the shrimp and vermicelli noodles. Garnish with fresh herbs. Serve with lime wedges on the side.
step 9
Serve and enjoy!
step 9 Serve and enjoy!
Tags
Gluten-Free
Seafood
Summer
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