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Steamed Shrimp Glass Vermicelli (Tanghoon)

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Steamed Shrimp Glass Vermicelli (Tanghoon)
Course Dinner, Lunch
Prep Time 5 minutes
Cook Time 2 minutes
Servings
4 servings
Ingredients
Condiments
  • 500 g Prawns (whole with shell)/ Chicken (julienne)
  • 160 g Glass Vermicelli (Thai Tanghoon)
  • 4 cloves garlic chopped
  • 4 pcs Spring Onions cut into 6cm long
  • 8 slices Ginger julienne
  • 250 ml Chicken Stock
Sauce
  • 1/2 tsp Soy Sauce
  • 1/2 tsp Fish Sauce
  • 1 tbsp Chinese Wine
  • 1 g Pepper
  • 1 tbsp Sesame / Shallot Oil
Garnish
  • 3 pcs Spring Onions sliced
  • 2 pcs Red Chilli sliced
Course Dinner, Lunch
Prep Time 5 minutes
Cook Time 2 minutes
Servings
4 servings
Ingredients
Condiments
  • 500 g Prawns (whole with shell)/ Chicken (julienne)
  • 160 g Glass Vermicelli (Thai Tanghoon)
  • 4 cloves garlic chopped
  • 4 pcs Spring Onions cut into 6cm long
  • 8 slices Ginger julienne
  • 250 ml Chicken Stock
Sauce
  • 1/2 tsp Soy Sauce
  • 1/2 tsp Fish Sauce
  • 1 tbsp Chinese Wine
  • 1 g Pepper
  • 1 tbsp Sesame / Shallot Oil
Garnish
  • 3 pcs Spring Onions sliced
  • 2 pcs Red Chilli sliced
Instructions
  1. Press [SAUTE] and pour 1-2 tablespoon of oil and add the chopped garlic and sliced ginger to fry.
  2. CANCEL Saute and place glass vermicelli, spring onions and prawns in the inner pot (in sequence). Add 250ml chicken stock into the pot.
  3. Pour the mixed sauce over the prawns.
  4. Cover the lid and press [STEAM], setting time to 2 minutes.
  5. Once done, quick release pressure and open the lid to mix the cooked food evenly.
  6. Serve with garnish.
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