Drunken fresh shrimps, sichuan style
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10½ | ounce | Live fresh-water shrimps |
| 3½ | ounce | Scallion white |
| 1 | ounce | Scallions; chopped |
| 15 | Sichuan roasted peppercorns | |
| ¼ | teaspoon | Salt; or to taste |
| 2 | teaspoons | Soy sauce |
| 2 | teaspoons | Sesame oil |
| 1 | tablespoon | Meat stock |
| 2 | teaspoons | Strong white liquor |
| ¼ | teaspoon | Msg |
Directions
1. Crush the peppercorns and the scallion white together, and mix with salt, soy sauce, sesame oil, stock, MSG to make a dipping sauce.
2. Wash the shrimps well to rid them of any sand. Cut off the whiskers and feet, wash again, and drain. Place in a bowl and aside.
3. A few minutes before serving, pour the liquor over the shrimps, add chopped scallions and cover the bowl with a dish. Invert the bowl and weight it so the shrimps cannot get out.
4. To eat, dip the live shrimps in the dipping sauce.
Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland <kirkland@...> on Nov 09, 1997