Chinese · steam

Shrimp Cabbage Hot Pot

Napa, silken tofu, and vermicelli steamed under soy, oyster sauce, and chili crunch, then finished with shrimp cooked on their own so they stay tender.

Prep: 10 min
Cook: 18-22 min
Total: 28-32 min
Serves: 2

6 oz napa cabbage
6 oz silken tofu
3 oz vermicelli
5 oz frozen shrimp, defrosted

Sauce

1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp Momofuku chili crunch
1 tsp garlic powder

Thin dried vermicelli, the nest near the noodles, not rice sticks. Boxed silken tofu. Frozen shrimp, fully defrosted. Cook the shrimp on their own first. They go rubbery if they sit in the steam. Steam on the lowest heat so the cabbage weeps and the noodles soften.

Mix the soy, oyster sauce, chili crunch, and garlic powder. Spoon a little of it into the pot and keep the rest.
Warm that splash of sauce over medium. Add the shrimp and cook just until they turn pink and curl, 1-2 minutes. Lift them out and set aside.
Tear the napa cabbage and layer it in the pot.
Add the silken tofu and vermicelli on top.
Pour the remaining sauce over everything.
Cover and steam on low until the cabbage weeps and the noodles soften, 15-20 minutes.
Fold the cooked shrimp back through so they warm in the sauce and stay tender. Eat straight from the pot.