we have food at home.

~ingredients:

• 1 lb Tiger Shrimp (shell on)
• 6 cloves garlic
• 1/2 cup water 
• 2 tsp chicken bouillon 
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp shaoxing wine
• 1 tsp sugar
• 1 green onion 
• 1 bunch vermicelli noodles 

~instructions:

1. To prepare the shrimp, if using head-on shrimp, cut off the heads, and trim the legs. Then, slice down the back of the shrimp, to devein, and butterfly the shrimp. Set aside. 
2. Mince the garlic, and chop the green onion. Set aside. 
3. In a small pot, bring water to boil. Add the vermicelli noodles, and boil until the noodles turn translucent.
4. Drain the noodles, and use a scissor to cut the noodles a few times. Lay the noodles onto a plate, spreading it out evenly. 
5. Lay the shrimp over the noodles, arranging the shrimp so that the butterflied side faces up. 
6. In a small saucepan, heat over medium heat. Add 1 tbsp of oil, and let the oil heat up. 
7. Once hot, add in the garlic and toast for 30 seconds. If the garlic is browning too quickly, lower the heat slightly – we don’t want to burn the garlic. 
8. To the saucepan, add ¼ cup of water, chicken bouillon, oyster sauce, soy sauce, shaoxing wine, and sugar. 
9. Stir over low heat for 5 minutes. Then turn off the heat. 
10. In a large wok (or pot large enough for steaming), bring water to boil. 
11. As we wait for the water to boil, spoon the garlic mixture over each shrimp. Pour any remaining sauce over the dish. 
12. When the water is boiling, place a steaming rack inside the wok (or pot) and carefully lower the plate of shrimp onto the steaming rack. 
13. Cover, and steam for 6 minutes. After 6 minutes, turn off the heat, but do not uncover. Steam for another minute in the residual heat, before uncovering. 
14. Garnish with green onion, and serve!