Name: Steamed Shrimp and Garlic
Yield: Makes 2 to 3 servings as a main dish or 6 to 8 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: 2 tablespoons Chinese rice wine (shaoxing) or dry sherry; 1 pound shrimp (16 to 20 per pound), in their shells; ½ teaspoon salt; ⅛ teaspoon ground white pepper; 2 tablespoons minced garlic; 2 teaspoons soy sauce; 2 teaspoons Asian sesame oil; 2 tablespoons thinly sliced green onions, including green tops, for garnish

Preparation info

Makes
2 to 3
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

This dish, part of a Hakka lunch with Cantonese overtones, impressed me with its no-fuss simplicity and good looks. Shrimp in their shells are slit down the back and tucked with minced garlic. As the shrimp steam, the garlic mellows slightly. The dish is finished with a drizzle of soy sauce and aromatic sesame oil and a shower of green onions.

Ingredients

Method

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Ingredients

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