This easy to prepare recipe uses whole shelled shrimp and the flavor comes from the marinade, which consists mainly of wine – hence the name. I used Shaoxing rice wine, but you can use something stronger like brandy or rum. The shrimp are quickly steamed and then they’re ready to eat. The most delectable part of the shrimp is the contents of its head. You break off the heads from the body and then suck the head out before eating the body meat. Try it, you’ll like it!
Enjoy!
Ingredients
1 lb.
|
500 g.
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Unshelled whole shrimp (蝦, haa1)
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½ in.
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15 mm.
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Knob of ginger (薑, goeng1), crushed in a garlic press
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2 cloves
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2 cloves
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Garlic (蒜, syun3), crushed in a garlic press
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1 Tbs.
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15 ml.
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Corn starch (粟粉, suk1 fan2)
|
1 Tbs.
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15 ml.
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Soy sauce (豉油, si6 jau4)
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2 Tbs.
|
30 ml.
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Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
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½ tsp.
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2.5 ml.
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Ground white pepper (白胡椒, baak6 wu4 ziu1)
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1 tsp.
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5 ml.
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Sesame oil (麻油, maa4 jau4)
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Equipment
12 in.
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30 cm.
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Steamer (or larger)
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9 in.
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23 cm.
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Plate or bowl for steaming
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Plate lifter
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Instructions
- Place the whole, unshelled shrimp into a bowl and marinate the shrimp for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, corn starch, soy sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. If marinating the shrimp overnight, take it out of the refrigerator at least one hour before cooking. Put the shrimp into a heat proof plate for steaming.
- Heat the steamer over high heat until the water boils. Place the plate with the shrimp into the steamer using high heat for 5 minutes and reduce the heat to low to simmer the shrimp for another 5-10 minutes. The shrimp are done when they turn pink. Turn off the heat, remove the plate from the steamer using a plate lifter, and serve with steamed rice and some vegetables.
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