Chinese-style Cold Shrimp

Firm and pearly shrimp, quickly poached then chilled. The dark, glossy sauce provides a sharp acidity that balances the natural richness of the shellfish.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 222
• Protein: 34 g
• Carbs: 6 g
• Fat: 5 g

Ingredients

• 600 g Wild shrimp ( whole )
• 2 tbsp rice wine
• 1 tsp Ginger ground
• 4 tbsp soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 2 piece Garlic ( finely minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 piece Thai chili optional ( seeded and sliced )
• 1 tsp White sugar
• 0.5 piece Fresh cilantro optional ( leaves only )
• 1 pinch Sichuan peppercorn optional ( crushed )
• 20 g Fresh ginger ( thinly sliced )
• 500 g Ice cubes

Instructions

1. Broth infusion

   In a saucepan, bring 2 liters of water to a boil. Add the rice wine, ground ginger, sliced fresh ginger, and a pinch of salt to flavor the cooking water.

2. Cooking the shrimp

   Plunge the shrimp into the boiling water. As soon as they become opaque, bright pink, and form a tight 'C' shape, remove them immediately.

3. Thermal shock

   Toss the shrimp into a large bowl of water with the ice cubes. This shock stops the cooking immediately and makes the flesh very crunchy.

4. Sauce preparation and serving

   Mix the soy sauce, rice vinegar, sesame oil, sugar, minced garlic, sliced chili, and chopped green onion. Drain the shrimp, sprinkle with coriander and Sichuan pepper, then serve with the sauce.

Chef's tips

• Don't exceed 3 minutes of cooking: overcooked shrimp become rubbery and lose their juices.
• Make the sauce at least 30 minutes in advance so the garlic and chili flavors infuse properly into the soy sauce.

Storage

Can be stored for 24 hours in the refrigerator in an airtight container. Do not freeze after cooking.