| 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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