I was looking up recipe with shrimps and oysters as I got them from the last trip to Costco. It was my first time purchasing oysters from Costco, but they turned out to be quite fresh when I made the Oyster Pancake, so I want to see what recipe can bring out the umami of oyster. When I customized and tried this recipe, oh boy… the oysters were game-changing… they just gave the broth sooooo much umami and ocean flavors! The vermicelli and the crispy tofu, which has been pan-fried to a pretty dehydrated state, soaked up ALLLLL the flavors from broth, which is the essence from oysters, shrimp heads and shells. Chili pepper and fish sauce are the last two elements that kick the ball out of the park and seal the fate of this dish as one of the most, if not most, ocean umami dish I have ever cooked…
RECIPE
- oysters (cans in oyster)
- shrimps
- vermicelli
- firm tofu, sliced
- ginger, sliced
- garlic, sliced or minced
- scallion, chopped
- soy sauce
- dark soy sauce
- oyster sauce
- sugar
- salt
- fish sauce
- pepper, sliced
STEP 1: wash oysters and shrimps; cut shrimp heads and peels shell off, set aside
STEP 2: over oil and medium-high heat, pan fry tofu till both sides are crispy and golden. this step may take a while so be patient with it
STEP 3: over oil and medium-high heat, stir fry garlic, ginger, shrimp heads and shells till the shrimp fat (red oil) is squeezed out. Pour over hot water and boil over high heat for 5-10mins for the broth with umami; sieve out soup base
STEP 4: in a bowl, mix a few tbsp soy sauce, dark soy sauce, 1tbsp oyster sauce, 1tsp sugar, 1tsp salt, 1tbsp fish sauce and pepper
STEP 5: from bottom to top, layer crispy tofu, vermicelli, oyster, shrimp, pour over soup and the sauce over, cook in medium-high heat for 5-10mins, till the shrimps and oysters are cook
STEP 6: mix everything, sprinkle chopped scallion on top, turn off heat, keep lid close for 2-3 mins, vermicelli can soak up all the soup now
READY TO SERVE!
