| Head-on prawns | 500g |
| mung bean vermicelli | 60g |
| Garlic (minced) | 30g |
| KIKKOMAN Less Salt Soy Sauce | 2 tbsp |
| vegetable oil | 3 tbsp |
| green onions (chopped) | 20g |
| coriander | to taste |
Soak the vermicelli in hot water for 2–3 minutes to rehydrate. Rinse with cold water, drain in a sieve, and cut into bite-size lengths. Cut the coriander to desired size.
Heat vegetable oil and garlic in a pan over low heat. Once the garlic starts to lightly brown, remove with a strainer or slotted spoon, set aside the garlic oil for later use.
Wash the shrimp thoroughly. Use kitchen scissors to trim off the legs, head tips, and antennae. Leave the shells on, devein the shrimp by making a cut along the back, and open the flesh (it’s easier to cut the shell with scissors before making the incision with a knife).
Place the soaked glass noodles in a dish and arrange the prepared shrimp on top. Put minced garlic on the exposed backs of the shrimp. Steam in a preheated steamer for about 5 minutes, or until the shrimp is cooked through.
Drizzle Kikkoman Less Salt Soy Sauce over the dish, and sprinkle with chopped green onions and coriander. To complete, heat the set aside garlic oil and pour on top.
