Macanese Shrimp Vermicelli Soup 澳門蝦湯米粉
This Macanese Shrimp and Vermicelli Soup Noodles 澳門蝦湯米粉, or Sopa de Lacassá, is a traditional Macanese dish usually prepared as a light lunch or perhaps an afternoon snack and is, as traditional and truly tasty food ought to be, a bit more complicated and time consuming than your average instant noodles, but TOTALLY worth it!
- Prep time
- 10 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz shrimps with shells, 350g
- 5 slices ginger
- 12 cups water, 2.85 liters
- 1 bay leaf
- 2 tbsp shrimp paste
- 8 oz rice vermicelli, 225g
- enough boiling water to cover rice vermicelli
- white pepper to taste
- 1 tbsp virgin olive oil
- 3 tbsp spring onion, chopped to rounds
Instructions
- 1
Remove shrimp shell and head, reserving then for the stock. Use scissors to snip open along the back curve of shrimp and remove the black vein. Wash shrimp. If shrimps large cut into two and three pieces.
- 2
Prepare rice vermicelli by placing into pot or bowl and covering completely with boiling water. Cover and leave for 5 mins. Test if cooked through and remove immediately from hot water and run under cool tap water to stop cooking process.
- 3
Add shrimp shells and heads, water, ginger, bay leaf and shrimp paste to pot and heat to a boil. Reduce heat to a simmer and cook for 10 mins.
- 4
Strain stock and return just the stock to the pot. Add in the shrimp and white pepper and cook another few mins until shrimps just turn pink.
- 5
Add noodles and let cook for a minute or until the noodles are warmed through.
- 6
Ladle noodles to bowls, add a splash of olive oil and top with chopped spring onions.