Poached Whole Shrimp with ginger,scallion and Soy


This recipie is a real treat from the Shun Lee cookbook. It is important that you use Jumbo Whole shrimp, with head and tail on. It is served with a light, slightly spicy dipping sauce

Dipping sauce

2 tablespoons soy sauce

1 tablespoon Maggi sauce, available at Asian Markets

1 tablespoon Chicken stock, fresh or canned chicken broth

1 teaspoon peeled and minced ginger

1/2 teaspoon chinese barbeque sauce, preferably Bull Head

1 tablespoon Rice Wine, or dry sherry

1 scallion, white part only,trimmed and minced

1 tablespoon chopped cilantro

1 small green chili, Thai or serrano, seeds and ribs removed, minced

 

1 scallion, green part only,trimmed and cut into 3 pieces

one 1/2 inch piece peeled fresh ginger, cut into 2 slices and smashed

1 teaspoon rice wine or dry sherry

12 colossal or jumbo shrimp, unpeeled

To make dipping sauce, mix soy sauce, maggi sauce, stock,ginger, barbeque sauce, rice wine, scallion, cilantro, and chili in a small bowl, set aside.

Bring 3 cups of water to a boil in wok over high heat. Add scallions, ginger and rice wine. Add shrimp and cookjust until they turn bright pink , about  2 to 3 minutes. Drain well. Discard the scallion and ginger.

Transfer the hot shrimp to a platter and arrange overlapping, in a circle. Serve with the dipping sauce.

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