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Zui Xia
Drunken Shrimp
Zui Xia, or Drunken Shrimp, is a traditional Jiangsu delicacy where live shrimp are marinated in Shaoxing wine, allowing the alcohol to 'cook' the shrimp. This dish is known for its delicate texture and potent wine aroma. It's important to use exceptionally fresh, live shrimp for this preparation.
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- 500 g Live shrimp
- 500 ml Shaoxing wine
- 3 thin slices Ginger
- 2 Scallions
- to taste ml Soy sauce
- a handful Ice cubes
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- 1
Prepare the shrimp: Gently rinse the live shrimp under cold running water. If using ice cubes, place them in a large, deep bowl and add the shrimp on top to keep them cool and less active. Ensure the shrimp are still lively.
â±ïž 5 minutes - 2
Add aromatics: Bruise the ginger slices slightly by pressing them with the side of a knife to release their aroma. Add the bruised ginger slices and the cut scallion sections to the bowl with the shrimp.
â±ïž 2 minutes - 3
Marinate: Pour the Shaoxing wine over the shrimp, ensuring they are fully submerged. The wine should cover the shrimp. If not, add a little more wine. Cover the bowl tightly with plastic wrap or a lid.
â±ïž 10 minutes - 4
Serve: The shrimp will turn pinkish and opaque as the alcohol 'cooks' them. Serve immediately. Arrange the shrimp in a serving dish, discarding the ginger and scallions. Provide a small dish of soy sauce for dipping.
â±ïž 3 minutes
ð¡ ããã®ã³ã
- âThe absolute freshness and vitality of the shrimp are paramount. If the shrimp are not lively, this dish is not recommended.
- âThe Shaoxing wine acts as a 'cooking' agent through its alcohol content, denaturing the proteins in the shrimp.
- âThis dish is a traditional but often controversial delicacy due to the use of live ingredients.
- âEnsure the bowl is covered tightly to prevent the alcohol fumes from escaping, which helps in the 'cooking' process.
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- For a less intense experience, a portion of the Shaoxing wine can be replaced with water or a milder rice wine.
- Some variations include adding a pinch of salt or a few goji berries to the marinade.