📝 About This Recipe
A celebrated delicacy from the Jiangnan region of China, this dish elevates fresh prawns through a luxurious bath of aged Shaoxing rice wine and aromatic botanicals. The shrimp are gently poached to a snap-perfect texture, absorbing the complex, nutty sweetness of the wine and the warming notes of ginger and goji berries. It is a sophisticated, refreshing masterpiece that showcases the delicate balance of sweetness and umami inherent in premium seafood.
🥗 Ingredients
Main Ingredients
- 1 pound Large Prawns or Shrimp (shell-on, deveined, with heads intact for maximum flavor)
- 1.5 cups Shaoxing Rice Wine (high quality, aged variety preferred)
- 2 inch piece Ginger (thinly sliced into rounds)
- 3 pieces Scallions (cut into 2-inch lengths)
The Aromatic Brine
- 1 cup Water
- 2 tablespoons Light Soy Sauce (adds a touch of salt and depth)
- 1 tablespoon Rock Sugar (or granulated sugar for a clean sweetness)
- 1 tablespoon Dried Goji Berries (rehydrated in the wine)
- 1 piece Star Anise (whole)
- 3 pieces Dried Red Dates (Jujubes) (pitted and halved)
For the Dipping Sauce
- 2 tablespoons Black Vinegar (Chinkiang variety)
- 1 teaspoon Ginger (finely minced)
- 1/2 teaspoon Sesame Oil (toasted)
- 1 sprig Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Prepare the shrimp by trimming the long whiskers and sharp rostrum (the 'horn' on the head) with kitchen shears. Use a toothpick to remove the vein from the back while keeping the shell intact.
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2
In a small saucepan, combine 1 cup of water, rock sugar, star anise, and red dates. Bring to a boil, then simmer for 5 minutes to infuse the aromatics.
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3
Remove the saucepan from heat and stir in the light soy sauce. Allow this mixture to cool completely to room temperature.
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4
Once cooled, stir in the Shaoxing rice wine and goji berries. This ensures the alcohol and delicate floral notes of the wine aren't cooked off.
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5
Prepare a large bowl with ice and water to create an ice bath. Set aside.
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6
Bring a large pot of water to a boil with the sliced ginger and scallion lengths. This will neutralize any 'fishy' odors during the poaching process.
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7
Add the shrimp to the boiling water. Poach for exactly 2-3 minutes, just until they turn bright orange and curl into a 'C' shape. Do not overcook.
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8
Immediately plunge the poached shrimp into the ice bath to stop the cooking process. This preserves the 'crunchy' snap of the meat.
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9
Drain the chilled shrimp thoroughly and place them in a deep glass container or a large zip-top bag.
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10
Pour the cooled wine brine over the shrimp, ensuring they are completely submerged. Cover tightly.
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11
Refrigerate for at least 4 hours, though overnight (8-12 hours) is ideal for the flavors to penetrate the shell.
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12
While the shrimp marinate, whisk together the black vinegar, minced ginger, and sesame oil in a small bowl to create the dipping sauce.
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13
To serve, arrange the shrimp on a chilled platter, garnish with the soaked goji berries and fresh cilantro, and serve with the dipping sauce on the side.
💡 Chef's Tips
Always use shrimp with the shells on; the shell acts as a vessel to trap the brine against the meat and prevents the texture from becoming mushy. Quality matters—use a Shaoxing wine you would be willing to drink, not just a salty 'cooking wine' from the grocery store. If you prefer a stronger 'kick', you can add a splash of Rose Dew wine (Mei Kuei Lu Chiew) to the marinade. Ensure the brine is completely cold before adding the shrimp; adding warm liquid to cooked shrimp will ruin the texture. Don't discard the marinade! It can be used as a base for a flavorful seafood noodle soup the next day.
🍽️ Serving Suggestions
Serve as a cold appetizer alongside a hot pot of Jasmine or Oolong tea to cleanse the palate. Pair with a crisp, chilled Riesling or a traditional warm carafe of Shaoxing wine. Accompany with a side of smashed cucumber salad with garlic to provide a crunchy, acidic contrast. Place on a bed of crushed ice for an elegant banquet-style presentation.