Boiled Shrimp Cantonese: Make the Sauce

• 2 teaspoons minced chili peppers (red preferred)
• 2 tablespoons light soy sauce

When the sauce is ready, divide it equally into 4 small sauce dishes. Remove the shrimp from the pot to a preheated serving dish and eat, peeling the shrimp with the fingers and dipping into the sauce.

Following is an alternate sauce I have created for the boiled shrimp. I call it See Cho Yau, or Vinegar Soy Oil. It is a sauce, not an oil, but reflects the use of hot oil as an ingredien