How to blanch juicy shrimps? And make a infused chili soy dipping sauce The easiest recipe to amaze people at your table this weekend.
Ingredients
- 3 ginger knob
- 4 sprigs spring onions tie in knot
- 250 milliliters hua diao or shaoxing chinese wine
- 1.5 liters water
- 3 tablespoons salt
- 1 tablespoon sugar
- 1 tablespoon hot oil (to pout over sauce)
- 3 pounds fresh shrimps
Instruction
- Boil blanching soup with all the ingredients above for half hour to release the ginger flavor.
- The trick is not to get so many shrimps into the boiling water at once. Turn off the heat and quick blanch the shrimps. It's al denté when it all turn pink and flesh feels firm on a squeeze.
- Stop the cooking process with an ice water bath.
- Make it shine with a drizzle of hot smoking oil and garnish with cut spring onion and chili rings when serving.
