12 minutes
A delicate dish where shrimp are poached in a fragrant mixture and served with an aromatic dipping sauce.
tablespoons
tablespoons
Mei Kuei Lu Chiew
tablespoons
Scallion Oil
tablespoons
Finely Sliced Scallions
tablespoons
cups
Ginger, peeled and lightly smashed
0.25 inches
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.
Ensure fresh, high-quality, sustainably sourced shrimp, and use edible, organic rose petals alongside fresh aromatics.
Aim for a balanced combination of acidity, sweetness, and floral notes, and maintain a gentle simmer to avoid tough shrimp.
Clean thoroughly, devein, remove shells if desired, and use an ice bath post-poaching for a tender texture.
Poach shrimp just until opaque and pink, which should take only a few minutes to avoid overcooking.
Create a harmonious balance of sweet, sour, salty, and spicy flavors, and allow it to sit before serving to meld the flavors.
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