After two very frustrating afternoons and much internal cursing at the laptop, internet, and WordPress I have finally managed to get this post done! ARGH! I can say with all certainty that for once the issues were not due to my lack of computer skills.
So…dinner Tuesday night turned out to be amazing. It was so good that I’m going back to the wet market this weekend and buying more shrimp to use up the leftover dipping sauce. The shrimp were not that big. What they lacked in size they sure made up for in freshness. I can safely say that 48 hours after eating them there were no digestive problems (if you know what I mean). I was a little worried about it but not enough that I didn’t buy them. 🙂
I was told to steam them for 3 minutes and ended up doing it for 4. My mistake! Should have listened to the master. They were a tad over done so I won’t repeat that mistake. The dipping sauce consisted of the following:
1 c. soy sauce (low sodium would be better if you don’t like things too salty)
huge handful of chopped coriander, plus extra for steaming the shrimp
lots of scallions, chopped
hot chilies to taste – finely chopped
1 clove garlic – finely chopped but I’ve since been told that raw garlic and soy sauce upset Yin-Yang. What do I know?
To prepare the shrimp, if you buy live ;-), put them to sleep in the refrigerator for a few hours. Right before you’re ready to steam them, give them a shower – that’s exactly what I was told to do – give them a shower. I interpreted that as rinse them. I worked very fast at this point because I did not want them waking up. By the time I was done taking pictures a few were starting to move. Resilient little things they are. Pop them in a steamer with lots of chopped coriander over boiling water and cook for 3-4 minutes, depending on the size. The Chinese way to serve is similar to a crab feast or crayfish boil. Pile them in a bowl and let people shell them. Dip them in the sauce and ENJOY!
This will be a regular in my repertoire, as Ben would say, “So EEEE-ZY.”
5PM – 86°