This recipe comes from “Chinese Home-Style Cooking” by Wang Jinhuai and Xue Yuan, where the
title is “Drunken Fresh Shrimps, Sichuan
Style”. It's almost unchanged except for units and terminology. I'm including it mainly
for curiosity's sake.
Ingredients
| quantity |
|
ingredient |
|
step |
| 100 g |
|
spring onions |
|
1 |
| 15 |
|
roasted Sichuan pepercorns |
|
1 |
| 2 g |
|
salt |
|
1 |
| 10 ml |
|
soya sauce |
|
1 |
| 10 ml |
|
sesame oil |
|
1 |
| 15 ml |
|
meat stock |
|
1 |
| 1 g |
|
Monosodium glutamate |
|
1 |
|
|
| 300 g |
|
live fresh-water prawns |
|
2 |
| 10 ml |
|
white spirits (“liquor”) |
|
2 |
| 25 g |
|
chopped spring onions |
|
2 |
Preparation
-
Crush the peppercorns and spring onions together. Mix with salt, soya sauce, sesame
oil, stock and sodium glutamate to make a dipping sauce.
-
Wash the prawns well to rid them of any sand. Cut off the whiskers and feet, wash
again, and drain. Place in a bowl and set aside.
-
A few minutes before serving, pour the liquor over the prawns, add chopped spring onions
and cover the bowl with a dish. Invert the bowl and weight it so the prawns cannot get
out.
-
To eat, dip the live prawns in the dipping sauce.
