Live Drunken Shrimp

Name: Live Drunken Shrimp
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 20 live sea shrimp; 100 g sorghum wine; 10 g refined salt; 10 g sugar; 10 g Sichuan pepper powder; 20 g cilantro (garnish); 40 g minced garlic; 30 g aromatic vinegar; 50 g satay chili sauce (dipping); 2‰ aqueous solution potassium permanganate (disinfectant, soak 5 minutes)

A traditional famous dish from Longxi, Fujian, this drunken shrimp dish is prepared by marinating live sea shrimp in sorghum liquor, with tender, sweet, and refreshing meat.

30 min

Easy

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Ingredients

live sea shrimp 20

sorghum wine 100 g

refined salt 10 g

sugar 10 g

Sichuan pepper powder 10 g

cilantro (garnish) 20 g

minced garlic 40 g

aromatic vinegar 30 g

satay chili sauce (dipping) 50 g

potassium permanganate (disinfectant, soak 5 minutes) 2‰ aqueous solution

Instructions

Disinfection and Cleaning

Trim the antennae from the live shrimp and soak them in a 2‰ potassium permanganate disinfectant solution for 5 minutes. Remove, then rinse with cool boiled water and drain.

Drunken Marination

Place the shrimp in a bowl, add the sorghum wine, refined salt, sugar, and Sichuan pepper powder. Seal the lid tightly and gently shake the bowl up and down a few times to intoxicate the live shrimp. Marinate for 20 minutes.

Plating

Arrange the marinated shrimp on a serving plate and garnish with cilantro around the edge. Place the aromatic vinegar, minced garlic, and satay chili sauce in separate small dishes and serve alongside so guests can peel the shrimp and dip them in the sauce.