Treat your taste buds this Monday...& Gung Hay Fat Choy!
Shanghai Style Shrimp
(you bao xia)
Makes 24 Shrimp
24 Medium Shrimp (about 3/4 pound)
2 tablespoons peanut or canola oil
1 teaspoon Shaoxing Wine
1 teaspoon peeled, minced fresh ginger
1 green onion, white part minced to make 2 teaspoons, green part thinly sliced on the diagonal
2 teaspoons sugar
Rinse & drain the shrimp and then pat them dry with towels. For each, snip off about half of the tail with kitchen scissors, remove the legs & leave the shell on. Collect the prepared shrimp in a bowl and have them ready near the cook top.
Heat a wok or skillet over high heat until a bead of water dances on the surface and then evaporates. Add the oil with a pinch of kosher salt and swirl to coat the pan. Add the shrimp & using a spoon or spatula, toss to coat them in the hot oil. Add the wine & toss the shrimp between each addition; add the ginger, the minced white part of the green onion, sugar & another pinch of salt. Cook about two minutes, stirring continuously.
To serve, turn the shrimp out onto a platter, sprinkle with a few green onion slices & serve hot or at room temperature, but not chilled, which I think diminishes their flavor.
From Cecilia Chang's Book - The Seventh Daughter, pg. 85