Drunken Shrimp in Southern Brine

Name: Drunken Shrimp in Southern Brine
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Ingredients: 500 g (3-5 cm in length preferred) Live fresh shrimp (washed clean, with head spike, whiskers, and legs trimmed); 100 g Scallion whites (cut into ~3.5 cm segments); 50 g Fermented tofu juice; 10 g Soy sauce; 0.5 g MSG; 1 g Sesame oil; to taste Sorghum spirit (drizzled over the shrimp; amount omitted in the original)

Plump shrimp with a charming tipsy look, delivering fresh, mellow, fragrant flavor with every bite.

31 min

Easy

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Ingredients

Live fresh shrimp (washed clean, with head spike, whiskers, and legs trimmed) 500 g (3-5 cm in length preferred)

Scallion whites (cut into ~3.5 cm segments) 100 g

Fermented tofu juice 50 g

Soy sauce 10 g

MSG 0.5 g

Sesame oil 1 g

Sorghum spirit (drizzled over the shrimp; amount omitted in the original) to taste

Instructions

Prepare the shrimp

Rinse the live shrimp thoroughly under clean water to wash off all mud and sand, trim away the head spike, whiskers, and legs, arrange them on a plate, and drizzle with the sorghum spirit.

Marinate

Cut the scallion whites into ~3.5 cm segments and scatter them evenly over the shrimp. Cover with a bowl and let steep so the shrimp become "drunken" — this is the drunken shrimp.

Mix the brine

Stir together the fermented tofu juice, soy sauce, MSG, and sesame oil until evenly blended to make the southern brine (nanlu).

Serve

Bring the drunken shrimp to the table together with the brine. At the table, lift off the covering bowl, dip the drunken shrimp into the brine, and enjoy them along with the scallion whites.