Irene Kuo

Salt-Water Shrimp

鹽水蝦

Preparation info
  • Serves

    4

    as a single appetizer .
    Appears in
    top 1000The Key to Chinese Cooking
    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