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24 medium shrimps, preferably live
10 tablespoons Mei Kuei Lu Chiew
(Chinese rose wine) or gin
For the dipping sauce:
2 tablespoons soy sauce
3 fresh Thai chilies, minced
2 tablespoons Chinese white rice vinegar
or distilled vinegar
2 teaspoons sesame oil
1 tablespoon Superior stock or chicken
stock
1 teaspoon sugar
1½ tablespoons finely sliced green
part of scallion
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Method:
Run cold water over the shrimp to clean
them. Drain, pat dry with paper towels, and place in a bowl.
Pour in 6 tablespoons of Mei Kuei Lu Chiew (Chinese rose wine) or gin
and allow the shrimp to become "drunk" as they ingest the rose wine,
about 15 to 20 minutes. Initially, the shrimp will flip about,
so cover the bowl. Later they will be still after absorbing the
wine. (If live shrimp are not used, cut the shrimp shells along
the back vein from end to just before the tail, leaving the shell and
tail on. Remove the veins under cold running water. Drain
and dry thoroughly with paper towels. Place 6 tablespoons of
rose wine in a bowl, add the shrimp, mix together well until the
shrimp are coated, and marinate for 20 minutes). Meanwhile,
combine the sauce ingredients in a bowl and set aside.
Heat a wok over high heat for 1 minute.
Add the remaining ¼ cup of rose wine and coat the wok with it using
a spatula. When quite hot, light a match and ignite the wine.
Add the shrimp and wine marinade and cook, stirring, until the shrimp
turn pink, about 4 to 6 minutes. Turn off the heat, transfer to
a heated dish, and serve with individual small dishes of dipping
sauce.
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