📝 About This Recipe
Hailing from the lush, high-altitude regions of Yunnan, this vibrant dish captures the essence of Southwestern Chinese cuisine: bold, herbaceous, and electrifyingly fresh. Unlike the boiled versions found elsewhere, this regional specialty features live river shrimp 'intoxicated' in high-proof Baijiu and tossed in a zesty, numbing dressing of lime, chilies, and wild herbs. It is a culinary thrill-ride that balances the sweetness of the shrimp with the pungent kick of Sichuan peppercorns and fresh aromatics.
🥗 Ingredients
The Shrimp
- 500 grams Live small river shrimp (very fresh, shells on; substitute with high-quality spot prawns if needed)
- 1/2 cup Strong Baijiu (at least 52% alcohol; or high-proof clear sorghum liquor)
The Aromatics
- 4 cloves Garlic (minced into a fine paste)
- 1 inch knob Fresh Ginger (peeled and finely grated)
- 4-6 pieces Thai Bird's Eye Chilies (finely sliced; adjust for heat preference)
- 2 pieces Shallots (thinly sliced)
The Dressing
- 3 tablespoons Light Soy Sauce (premium quality)
- 1 tablespoon Chinkiang Black Vinegar (adds depth and acidity)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 teaspoon Sugar (to balance the heat)
- 1 tablespoon Sichuan Peppercorn Oil (for that signature numbing sensation)
- 1 teaspoon Toasted Sesame Oil (for aroma)
Yunnan Herbs & Garnish
- 1/2 cup Fresh Cilantro (including stems, chopped)
- 3-4 leaves Sawtooth Coriander (finely shredded)
- 1/4 cup Fresh Mint Leaves (torn by hand)
👨🍳 Instructions
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1
Thoroughly rinse the live shrimp in cold, filtered water 3-4 times until the water runs clear. Use a fine-mesh strainer to drain them completely.
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2
Using kitchen shears, carefully trim the long antennae and sharp rostrum (the spike on the head) from each shrimp to make them easier to eat.
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3
Place the cleaned shrimp in a deep glass bowl with a tight-fitting lid. Pour the Baijiu over the shrimp and immediately cover the bowl.
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4
Let the shrimp 'soak' in the alcohol for 15-20 minutes. You will hear them jumping against the lid; this is the traditional 'drunken' process which also sterilizes the seafood.
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5
While the shrimp are marinating, prepare the dressing by whisking together the light soy sauce, black vinegar, lime juice, sugar, and Sichuan peppercorn oil in a small bowl until the sugar is fully dissolved.
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6
Finely mince the garlic, grate the ginger, and slice the chilies and shallots. The smaller the aromatics, the better they will cling to the shrimp.
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7
Once the shrimp have stopped moving and are 'intoxicated,' drain off the excess Baijiu, leaving just a tablespoon for flavor.
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8
Add the garlic, ginger, chilies, and shallots directly into the bowl with the shrimp.
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9
Pour the prepared liquid dressing over the shrimp and aromatics. Add the toasted sesame oil.
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10
Add the chopped cilantro, sawtooth coriander, and mint leaves to the bowl.
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11
Cover the bowl again and shake vigorously for 30 seconds to ensure every shrimp is coated in the herbs and sauce.
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12
Let the mixture sit for 5 minutes in the refrigerator to allow the flavors to penetrate the shells.
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13
Transfer the shrimp and all the sauce to a chilled serving platter. Garnish with a few extra sprigs of mint and serve immediately while cold.
💡 Chef's Tips
Always use the freshest live shrimp possible; the dish relies entirely on the quality and sweetness of the raw seafood. If you are sensitive to spice, deseed the bird's eye chilies before slicing to reduce the heat while keeping the flavor. For the best numbing effect, use high-quality green Sichuan peppercorn oil rather than red. If you cannot find live river shrimp, you can quickly blanch fresh prawns for 30 seconds in boiling water and shock them in ice, though this is a 'semi-cooked' variation. Ensure the Baijiu is high-proof (above 50% ABV) as the alcohol content is essential for both the 'drunken' effect and food safety.
🍽️ Serving Suggestions
Serve with a side of chilled cucumber salad to provide a refreshing contrast to the spicy dressing. Pair with a crisp, dry Riesling or a cold local lager to cut through the numbing Sichuan peppercorns. Provide small bowls of jasmine rice to soak up the leftover spicy, herbaceous sauce. Offer wet wipes or finger bowls with lemon water, as this is a hands-on dish meant to be peeled and enjoyed. This dish works best as part of a larger Yunnan-style feast featuring grilled meats and pickled vegetables.