Authentic home cooking from Taiwan, with US measurements. 
Shaoxing Drunken Shrimp
Lunar New Year is coming up... Here are a few simple dishes that are perfect for your holiday table.
Today's dish, Shaoxing Drunken Shrimp, is a cold appetizer that's great for festive meals or entertaining guests. Even in the summer, a plate of these chilled, flavorful shrimp will disappear in no time.
Tips:
★ Poaching the shrimp by letting them sit in hot water helps keep them sweet and tender, and prevents them from getting tough.
★ Chill the marinade ahead of time. Add the cooked shrimp directly to the cold marinade to help firm up the texture and make them extra springy.
★ You can add a little angelica root to Marinade A, but don't use too much or the sauce will turn bitter.
★ Score the dried red dates with a knife before cooking to help release their flavor.
★ After mixing Marinade A and Marinade B, taste and make it a bit saltier than you think—it will help the shrimp absorb more flavor during marinating. Otherwise, the shrimp may taste bland.
★ If you like a stronger wine flavor, drizzle a little extra Shaoxing wine over the shrimp when serving.
★ Don't throw away the leftover marinade! You can use it to make Shaoxing wine eggs or Shaoxing drunken chicken. Even after a second use, save the sauce—it adds great flavor to stir-fries or soups.
Shaoxing Drunken Shrimp
Lunar New Year is coming up... Here are a few simple dishes that are perfect for your holiday table.
Today's dish, Shaoxing Drunken Shrimp, is a cold appetizer that's great for festive meals or entertaining guests. Even in the summer, a plate of these chilled, flavorful shrimp will disappear in no time.
Tips:
★ Poaching the shrimp by letting them sit in hot water helps keep them sweet and tender, and prevents them from getting tough.
★ Chill the marinade ahead of time. Add the cooked shrimp directly to the cold marinade to help firm up the texture and make them extra springy.
★ You can add a little angelica root to Marinade A, but don't use too much or the sauce will turn bitter.
★ Score the dried red dates with a knife before cooking to help release their flavor.
★ After mixing Marinade A and Marinade B, taste and make it a bit saltier than you think—it will help the shrimp absorb more flavor during marinating. Otherwise, the shrimp may taste bland.
★ If you like a stronger wine flavor, drizzle a little extra Shaoxing wine over the shrimp when serving.
★ Don't throw away the leftover marinade! You can use it to make Shaoxing wine eggs or Shaoxing drunken chicken. Even after a second use, save the sauce—it adds great flavor to stir-fries or soups.
Open in Cookpad AppSteps
- 1
Score the dried red dates for Marinade A with a knife, then combine all Marinade A ingredients and simmer for about 15 minutes.
- 2
Let cool, then add all Marinade B ingredients (taste and adjust so it's a bit salty; this helps the shrimp absorb more flavor). Chill in the refrigerator until very cold.
- 3
Rinse the shrimp and trim off the sharp tips from the head and tail.
- 4
Bring a pot of water to a boil. Add the rice wine, scallion sections, and ginger slices. Add the shrimp and cook until the water returns to a boil, then turn off the heat, cover, and let sit for 1 minute.
- 5
Remove the shrimp, drain well, and place them in the chilled marinade from step 1. Let soak for 2–3 hours.
- 6
Transfer to the refrigerator and marinate for 1–2 days for best flavor before serving.
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