Drunken Shrimp Hot Pot (Shaoxing Wine Shrimp)

Name: Drunken Shrimp Hot Pot (Shaoxing Wine Shrimp)
Total time: 1800 s
Yield: Serves 10–15 servings
Ingredients: 10 –15 large white shrimp; 12 dried red dates (cut each with two slits); 1 slice angelica root (dang gui); 15 slices astragalus root (huang qi); as needed Sliced ginger,; 1/2 bottle rice wine (about 1 1/4 cups or 300 ml); 1 little sesame oil; Salt, to taste

馨 @Lish366

A hint of wine on the tongue, with shrimp that’s sweet and springy.

馨 @Lish366

A hint of wine on the tongue, with shrimp that’s sweet and springy.

Saved

Ingredients

30 minutes

Serves 10–15 servings

10–15 large white shrimp
12dried red dates (cut each with two slits)
1 sliceangelica root (dang gui)
15 slicesastragalus root (huang qi)
as neededSliced ginger,
1/2 bottlerice wine (about 1 1/4 cups or 300 ml)
1little sesame oil
Salt, to taste

Saved

Steps

30 minutes

1

Thaw the shrimp, rinse well, and trim off the whiskers. Use a toothpick to gently remove the vein from the back of each shrimp (between the second and third segments), then rinse again and set aside.
2

Rinse the herbs (red dates, angelica root, astragalus root) briefly and drain. Cut two slits in each red date to help them release flavor.
3

Pour a little sesame oil into a pot. Over low heat, sauté the ginger slices until they are slightly dry and fragrant.
4

Add the herbs and enough water to cover. Bring to a boil over medium heat, then reduce to low and simmer for 15 minutes.
5

Add the shrimp. When the shrimp turn red, pour in half a bottle of rice wine (about 1 1/4 cups or 300 ml). Cover and cook until it comes back to a boil.
6

Season with a little salt, then serve and enjoy.