Drunken shrimp
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Drunken shrimp is a popular dish in portions of China based on fresh-water shrimp that are eaten alive, but stunned in a strong liquor—baijiu(白酒)—to make consumption easier. Different parts of China have slightly different recipes for it, but the net effect remains the same.
A typical recipe from Sichuan might be:
- Crush 15 roasted Sichuan peppercorns together with 100g of scallion whites, mixing both with ¼tsp. salt, 2tsp. soy sauce, 2tsp. sesame oil, 1tbsp. chicken stock, ¼tsp. MSG. Set aside as dipping sauce.
- Wash 300g live freshwater shrimp to remove all sand. Optionally cut off antennae and feet and wash again. (This is recommended for first-time eaters.) Drain, place in bowl and set aside.
- Shortly before serving, pour 2tsp. strong baijiu over the shrimps and add 25g chopped scallions. Cover the bowl with a dish, invert it and weight it so the shrimp cannot escape.
- To serve, remove bowl, take live shrimp, dip in dipping sauce and consume.
[edit] Source
Chinese Home-Style Cooking, Foreign Languages Press, Beijing, 7th Printing, 2005, pp. 127. (ISBN 7-119-00407-7)
