Chilled Drunken Shrimp

Name: Chilled Drunken Shrimp
Total time: 900 s
Ingredients: 1 1/3 pounds raw shrimp (about 600 grams); 1 bottle Chinese rice cooking wine (about 20 ounces or 600 ml); 3 slices angelica root (dang gui); 3 slices astragalus root (huang qi); 5 dried red dates; 1 small handful of goji berries; 3-5 slices fresh ginger; 1 teaspoon salt; 1 teaspoon sugar; 1 large bowl ice water (made with boiled and cooled water and ice cubes)

Kima @cook_5668228

This dish uses rice wine to bring out the natural sweetness and springy texture of the shrimp. The flavor is mellow, with a subtle hint of red dates and goji berries. It's light, refreshing, and perfect for a healthy, easy-to-make autumn treat!

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Ingredients

15 minutes

Ingredients to prepare
1 1/3 poundsraw shrimp (about 600 grams)
1 bottleChinese rice cooking wine (about 20 ounces or 600 ml)
3 slicesangelica root (dang gui)
3 slicesastragalus root (huang qi)
5dried red dates
1small handful of goji berries
3-5 slicesfresh ginger
1 teaspoonsalt
1 teaspoonsugar
1large bowl ice water (made with boiled and cooled water and ice cubes)

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Steps

15 minutes

1

Prep: 1. Remove the shrimp veins and trim the shrimp whiskers. 2. Prepare a bowl of ice water using boiled and cooled water with ice cubes. 3. Score the red dates with a knife or press them until the skin cracks slightly to help release their sweetness.
2

In a pot, combine all the herbs, ginger slices, and rice wine. Bring to a boil and simmer for about 10 minutes. Add 1 teaspoon salt and 1 teaspoon sugar at the end, then turn off the heat and let the mixture cool. (If you prefer a milder wine flavor, simmer a bit longer.)
3

In another pot, bring water to a boil and add 1 teaspoon salt. Add the shrimp and cook for about 1 minute, just until they turn pink and are cooked through. Quickly transfer the shrimp to the prepared ice water to chill. This step is key to keeping the shrimp tender and sweet.
4

Once the shrimp are chilled, drain well and place them in a glass container. Pour the cooled rice wine mixture over the shrimp, making sure they are fully submerged. Seal and refrigerate for one day for the best flavor before serving!