Drunken Shrimp

Joi Har

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

This very special preparation is usually made with live shrimp. In China, the marinating liquor, usually a potent rice liquor, is poured over the live shrimp in a bowl. They ingest it, thus marinating themselves from the inside. The shrimp are then cooked, flambé fashion, by ladling ignited liquor through them until they are cooked. Since live shrimp are rare in most parts of the North American continent, I have adapted the recipe to use fresh, but not live, shrimp. Similarly, I use Cognac