Poached Shrimps with Ginger Recipe |
Ingredients: Serves 4 |
1 scallion, green part only, trimmed and cut into 3 pieces One ½-inch piece peeled fresh ginger, cut into 2 slices and smashed 1 teaspoon rice wine or dry sherry 12 colossal or jumbo shrimps, unpeeled Dipping Sauce: 2 tablespoons soy sauce 1 tablespoon Maggi sauce 1 tablespoon chicken stock or canned chicken broth 1 teaspoon peeled and minced fresh ginger ½ teaspoon Chinese barbecue sauce 1 tablespoon rice wine or dry sherry 1 scallion, white part only, trimmed and minced 1 tablespoon chopped cilantro 1 small green chili, such as Thai or serrano, seeds and ribs removed, minced |
Method: To make the dipping sauce, mix the soy sauce, Maggi sauce, stock, ginger, barbecue sauce, rice wine, scallion, cilantro and chili in a small bowl. Set it aside. Bring 3 cups of water to a boil in a wok over high heat. Add the scallion, ginger and rice wine. Add the shrimps and cook just until they turn bright pink, about 2 to 3 minutes. Drain well. Discard the scallion and ginger. Transfer the hot shrimps to a platter and arrange, overlapping, in a circle. Serve with the dipping sauce. |
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