Rose Petal Poached Shrimp with Aromatic Dipping Sauce

1. Prepare Dipping Sauce

Combine 2.5 tablespoons of vegetable stock, 1.5 tablespoons of light soy sauce, 1 tablespoon of Mei Kuei Lu Chiew, 1 tablespoon of scallion oil, and 1 tablespoon of finely sliced scallions in a small bowl. Stir well until the mixture is uniform. Divide the dipping sauce into four small sauce dishes and set aside.

2. Boil Water with Ginger

Pour 3 cups of water into a wok and bring it to a boil over medium-high heat. Once boiling, add the 1-inch-thick slice of peeled and lightly smashed ginger. Allow the water to return to a boil.

3. Add Wine to Boiling Water

Add 3 tablespoons of Mei Kuei Lu Chiew to the boiling water. Let the liquid return to a boil.

4. Poach Shrimp

Add 1 pound of large live shrimp to the boiling liquid. Poach the shrimp for precisely 2 minutes until they curl and turn bright red.

5. Drain and Serve Shrimp

Using a Chinese strainer, carefully remove the shrimp from the wok and drain any excess liquid. Transfer the drained shrimp to a heated dish to keep them warm. Serve immediately alongside the prepared dipping sauce.