Cooking Live Shellfish

This technique stands as a statement of the Chinese philosophy of seafood: for seafood to be truly fresh, it should still be alive when it hits the wok. When it comes to shellfish, the crustaceans are dry-fried, which means they are cooked without a sauce. The tender and sweet meat is presented nearly unadorned. A sauce, such as Lobster Sauce, would help extend the dish, but it would mask the delicate flavor of the shellfish. If you are lucky enough to obtain some live shrimp, try them this way.