Blanched White Rice Shrimp
A delicate, lightly cooked shrimp dish featuring white rice shrimp that is quickly blanched and served with shredded ginger, shredded red chili, and a savory dipping sauce.
Ingredients
White rice shrimp (rinsed)
500 g
Ginger (part sliced, part julienned)
a few slices
Fresh small red chili (julienned)
1
Scallion (chopped)
3-4
Rice vinegar
1 tsp
Light soy sauce
2 tsp
Sugar
1/2 tbsp
Cooking wine
1 tbsp
Instructions
1
Blanching the shrimp
Bring water to a rolling boil in a pot. Add two slices of ginger and one spoonful of cooking wine, then pour in the rinsed white rice shrimp and blanch for about half a minute. When the shrimp turns from grey to white, remove and drain, then arrange on a plate.
2
Preparing the dipping sauce
Heat a small amount of oil in a pan. Briefly sauté the ginger julienne, red chili julienne, and chopped scallion. Add one spoonful of rice vinegar, two spoonfuls of light soy sauce, and half a spoonful of sugar, bring to a boil, then pour into a small dish. Serve as a dipping sauce for the shrimp.
