Shaoxing Drunken Shrimp

Name: Shaoxing Drunken Shrimp
Total time: 2400 s
Yield: Serves 1 serving
Ingredients: 3 pounds large white shrimp; 2 lemons, sliced; 5 scallions, cut into sections; as needed Ginger slices,; 1 slice angelica root (dang gui); 10 slices astragalus root (huang qi); 15 dried red dates (jujube); 1 large spoon goji berries; as needed Water,; 1/2 cup rice wine (about 100 ml, for blanching); 2 cups ice water (about 500 ml); 1/2 bottle Shaoxing wine; as needed Salt,; 1 tablespoon sugar

魏鈺娟（娟娟廚房創意料理） @cook_560429

花蓮市

Shaoxing Drunken Shrimp

魏鈺娟（娟娟廚房創意料理） @cook_560429

Saved

Ingredients

40 minutes

Serves 1 serving

3 poundslarge white shrimp
2lemons, sliced
5scallions, cut into sections
as neededGinger slices,
1 sliceangelica root (dang gui)
10 slicesastragalus root (huang qi)
15dried red dates (jujube)
1large spoon goji berries
as neededWater,
1/2 cuprice wine (about 100 ml, for blanching)
2 cupsice water (about 500 ml)
1/2 bottleShaoxing wine
as neededSalt,
1 tablespoonsugar

Saved

Steps

40 minutes

1

Rinse the shrimp thoroughly and drain well. Set aside. Wash and slice the lemons. Wash and slice the ginger. Trim and wash the scallions, then cut them in half. Wash the red dates and make a small cut in each. Rinse the angelica root, astragalus root, and goji berries. Set all aside.
2

In a dry pot, add 8 1/2 cups water (about 2 liters), red dates, angelica root, and astragalus root. Bring to a boil. Add ginger slices, salt to taste, and sugar. Boil briefly, then add the lemon slices and cook for a short time. Turn off the heat and let cool slightly. Add Shaoxing wine and goji berries. Let the mixture cool completely and set aside.
3

In another pot, bring water to a boil. Add ginger slices, scallion sections, one lemon slice, salt to taste, and a splash of rice wine. Once boiling, add the shrimp and stir to blanch until just cooked and the odor is removed. Remove the shrimp and immediately place them in ice water to chill. Set aside.
4

Once the marinade has cooled, add the blanched shrimp and mix well, making sure the shrimp are fully submerged. Transfer to an airtight container and refrigerate for one day to allow the flavors to develop.