Raw Marinated Shrimp (Sheng Yan Xia)
A Chaoshan classic, chilled raw shrimp with sweet, tender meat in a spicy, tangy marinade—perfect summer appetizer.
Ingredients
11 items- Fresh sea shrimp 500 g
- Garlic 3 cloves
- Ginger 1 small piece
- Bird's eye chili 2
- Cilantro to taste
- Light soy sauce 3 tbsp
- Fish sauce 1 tbsp
- Sugar 1 tsp
- White vinegar 1 tbsp
- Cold boiled water 2 tbsp
- Salt 1/2 tsp
Nutrition
Steps （5 steps）
Wash the shrimp, remove head and shell, leaving the tail. Cut along the back to butterfly and remove vein. Rinse again and pat dry with paper towels.
Mince garlic and ginger, slice chili into rings, chop cilantro. Mix light soy sauce, fish sauce, sugar, white vinegar, water, and salt in a bowl, stirring until dissolved.
Place the prepared shrimp in a bowl. Add garlic, ginger, chili, and half the cilantro. Pour in the mixed sauce and toss to coat evenly.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, turning once halfway, until the shrimp flesh turns fully white and becomes firm and springy.
Remove the marinated shrimp and arrange on a plate. Spoon over the remaining sauce and garnish with the rest of cilantro and chili rings. Serve cold.
Tips
Use sashimi-grade fresh shrimp to ensure safety. Marinate at least 2 hours; overnight yields better flavor. Do not over-marinate or the shrimp will become too salty.
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