Hua Diao Shrimp
When I was young, saltwater boiled shrimp was my mom’s go-to summer dinner staple. It’s incredibly simple to prepare—just boil the shrimp, dip it in a splash of rice vinegar, and I could always polish off the whole batch by myself, leaving nothing but empty shrimp shells on the table.
Today I’m making 花雕虾 (Shaoxing wine shrimp) with no added water and just one extra ingredient. It comes together in 3 easy steps in just 10 minutes. Paired with an ice-cold beer, it’s the perfect combination. (Gout sufferers, please resist the temptation.)
Ingredients
Shrimp
500 g
Scallions
20 g
Ginger
As needed
Instructions
1
Step 1
Prepare the ingredients: wash the shrimp, remove the heads and devein; slice the ginger; cut the scallions into segments.
2
Step 2
Add the cleaned shrimp, ginger slices, and scallions to the pot.
3
Step 3
Pour in the Wei Da Mei Hua Diao cooking wine.
4
Step 4
About 100 ml of Hua Diao cooking wine.
5
Step 5
Cover the pot, bring to a boil over high heat, then simmer for 10 minutes. Remember to uncover halfway through and flip the shrimp over so they cook evenly.
6
Step 6
Once the shells change color and the shrimp curl up, turn off the heat and remove from the pot.
7
Step 7
Transfer the cooked Hua Diao shrimp to a serving plate.
8
Step 8
Top with some shredded scallions as garnish.
9
Step 9
Serve with a small dish of rice vinegar as a dipping sauce — it's incredibly delicious.
10
Step 10
Try this water-free Hua Diao shrimp — you won't regret it.
