Scallion-Oil Shrimp


Preparation info
  • Also good hot, it will serve

    2 to 4

    as a main course with vegetables and rice .
    Appears in

    By Irene Kuo

    Published 1977

    • About

    A marvelous cold shrimp dish that I especially like because it can be done in advance and its flavor improves with standing. The crackling shells are left on, giving the meat protection and a richer flavor, as well as slowing down the eating so that you can enjoy the texture and aromatic sauce between sips of wine. A popular dish in the East on a cold buffet, here the pink-orange shrimp speckled with dark green scallions could be piled into a pyramid and surrounded by assorted meats, poultr