Chinese-style Cold Shrimp
Ingredients
- 600 gWild shrimp (whole)
- 2 tbsprice wine
- 1 tspGinger ground
- 4 tbspsoy sauce
- 2 tbspRice vinegar
- 1 tbspSesame oil
- 2 pcGarlic (finely minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 pcThai chili (seeded and sliced)
- 1 tspWhite sugar
- 0.5 pcFresh cilantro (leaves only)
- 1 pinchSichuan peppercorn (crushed)
- 20 gFresh ginger (thinly sliced)
- 500 gIce cubes
Method
Firm and pearly shrimp, quickly poached then chilled. The dark, glossy sauce provides a sharp acidity that balances the natural richness of the shellfish.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Can be stored for 24 hours in the refrigerator in an airtight container. Do not freeze after cooking.
