Saltwater Prawns (Yan Shui Xia)
Using the simplest poaching and salt seasoning, this dish maximizes the natural sweetness and bouncy texture of shrimp, perfect for family dinners and festive banquets.
Ingredients
6 items- Fresh shrimp (with shell) 500g (about 1 lb)
- Ginger 20g piece
- Scallions 2 stalks
- Sichuan peppercorns 1 teaspoon (3g)
- Cooking wine (Shaoxing) 2 tablespoons (30ml)
- Salt 2 teaspoons (10g)
Nutrition
Steps （5 steps）
Prepare shrimp: snip off antennae and legs, devein with a toothpick, rinse until water runs clear and drain.
Slice ginger, cut scallions into sections. Add plenty of water to a pot with ginger, scallions and Sichuan peppercorns; bring to a boil over high heat.
Add cooking wine to the boiling water, then add shrimp. Keep high heat until shells turn bright red and bodies curl, about 2 minutes. Remove from heat immediately.
Add salt (a bit more than usual), stir to dissolve. Cover the pot and let steep in residual heat for 5-10 minutes to infuse the flavor.
Drain the shrimp and arrange on a plate. Garnish with julienned ginger and scallion shreds, and drizzle a little of the poaching liquid over.
Tips
Do not overcook the shrimp; they are done as soon as they turn red and curl. The longer the steep, the more flavorful, but avoid exceeding 30 minutes to prevent over-salting. Reduce salt for a milder taste.
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