Name: Salt-Water Shrimp (鹽水蝦)
Yield: Serves 4 as a single appetizer; more with an assortment.
Cuisine: Chinese
Ingredients: Fresh coriander or parsley leaves; 3 cups water; 1 pound very small shrimp with shells on; 4 quarter-sized slices peeled ginger, each about ¼ inch thick; 1 whole star anise; 1½ tablespoons salt

Preparation info

Serves
4
as a single appetizer .

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

When small shrimp are very briefly cooked with the protection of their shells, the meat is wonderfully tender and full of flavor. The taste is clean and refreshing.

Ingredients

1 pound very small shrimp with shells on
3 cups water
4

Method

Remove the legs of the shrimp. Rinse the shrimp lightly in cold water. Bring 3 cups water to a boil with the ginger, star anise, and salt in a medium-sized pot over high heat. Add the shrimp and stir to scatter them evenly under the water. When the water comes to a boil again, turn off the heat and let