Name: Drunken Fresh Shrimps, Sichuan Style
Ingredients: 10 1/2 oz Live fresh-water shrimps; 3 1/2 oz Scallion white; 1 oz Scallions; chopped; 15 Sichuan roasted peppercorns; 1/4 ts Salt; or to taste; 2 ts Soy sauce; 2 ts Sesame oil; 1 tb Meat stock; 2 ts Strong white liquor; 1/4 ts Msg

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats	Chinese	Chinese, Fish & seaf	1	Servings

INGREDIENTS

10 1/2	oz	Live fresh-water shrimps
3 1/2	oz	Scallion white
1	oz	Scallions; chopped
15		Sichuan roasted peppercorns
1/4	ts	Salt; or to taste
2	ts	Soy sauce
2	ts	Sesame oil
1	tb	Meat stock
2	ts	Strong white liquor
1/4	ts	Msg

INSTRUCTIONS

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@gj.net> on Nov 09, 1997

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