Ingredients:
Glass Noodles-about 50 gm, Shrimp (medium-sized)-6 to 7 pcs, Spring Onion-1 stalk, Garlic-1 large pc, Red Chili-1 pc, Water-about 1/2 to 1 bowl, Oil-about 4 tbsp, Soy Sauce-1.5 tbsp, Oyster Sauce-2 tbsp, Sugar -2 tsp
Methods：
1. Soak the glass noodles in water to soften (30 minutes) and set aside.
2. Remove the heads, tails, and whiskers from the shrimp, and devein by cutting the back. Set aside.
3. Wash the spring onions, cut the root end into long sections and slice the rest into rings.
4. Wash the red chili and slice into rings. For a spicier dish, use bird’s eye chili.
5. Mince the garlic, and divide it into two portions. Sauté one portion until golden, and set the other half aside.
6. Mix the chili rings, oyster sauce, half of the minced garlic, light soy sauce, and sugar evenly.
7. Pour half of the sautéed minced garlic and oil into the above sauce mixture, mix well, and set aside for later use.
8. Place a claypot on the Hi-Light stove, set the heat level to 4, preheat, then add the remaining sautéed garlic and oil, followed by the spring onion sections.
9. Once fragrant, reduce the heat level to 2 and add the soaked glass noodles. Arrange the shrimp neatly on the glass noodles, then drizzle with the prepared sauce.
10. Finally, add an appropriate amount of water, cover the pot, set it to heat level 4, and cook for 10 minutes. Ensure there is enough water in the claypot to prevent burning.
Tips: You can sauté the removed shrimp heads in oil, add water to simmer, remove the shrimp heads, and use this shrimp broth instead of plain water for the glass noodle stew for a richer flavour!
11. After the set time is up, allow to simmer for an additional 5-10 minutes.
12. Lastly, sprinkle with the spring onion rings, mix the noodles and shrimp slightly, and it’s ready to serve!
Note:
The recipe uses a 6.5-inch claypot. Adjust the ingredient quantities according to the size of your claypot.
材料：
冬粉-约50gm、虾 (中型)-6-7只、青葱-1棵、大蒜-1大粒、红辣椒-1条、清水-约1/2到1碗、油-约4汤匙、生抽-1.5汤匙、蚝油-2汤匙、糖-2茶匙
做法：
1. 冬粉提前泡水浸软 (30分钟) 待用。
2. 将虾头，虾尾和虾须剪掉，开背去掉肠泥待用。
3. ⻘葱洗净，靠近根部处切⻓段，剩下的切成葱花。
4. 辣椒洗净后切圈，喜欢辣点的可以用小米椒。
5. 大蒜剁成蒜末后，分成2半，一半爆香至金⻩色，一半放置一旁待用。
6. 将辣椒圈、蚝油、一半的蒜末、生抽和糖混合均匀。
7. 将一半爆香后的蒜末和油倒进以上的酱汁，继续拌匀后放置一旁待用。
8. 把瓦煲置放在Hi-Light，调至中小火4号预热后，倒入之前爆香后剩下一半的的蒜末和油，接着加入葱段。
9. 闻到香味后，调至2号火并加入浸软后的冬粉，把虾子整齐地铺列在冬粉上，再淋上刚刚混合好的酱汁。
10. 最后加入适量的水，盖上锅盖，调至4号火，设定10分钟。请确保瓦煲内加入足够的水以避免过干烧焦。
Tips：可以将剪下的虾头用油爆香后，加入清水熬煮。捞掉虾头，代替清水加入粉丝煲，味道会更鲜美！
11. 当设定的时间结束后，请继续焖5至10分钟。
12. 最后，撒上葱花将粉丝和虾子稍微拌匀后便可开吃!
备注:
⻝谱中使用的是6.5寸的小瓦煲，⻝材份量请根据自家瓦煲做调整。