Sea Shrimp Soy Sauce Water

Name: Sea Shrimp Soy Sauce Water
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g Sea shrimp; 4s Chives; 4 slices ginger; 4 cloves garlic; 4 tbsp Cooking Wine; Some Dried chili; 1/2 bowl Soy sauce

by Sago Fiona

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Soy sauce water is a cooking method, similar to braised, but the taste is lighter than it, and the taste is more delicious. It is usually suitable for fresh seafood that has just been caught. I always think that whenever frozen seafood is braised in soy sauce, its smell can be overshadowed. The freshest seafood can always be eaten in coastal areas, so the cooking method of soy sauce water is also born. This is a practice in southern Fujian. This is how I have eaten since I was a child.

Ingredients

350g Sea Shrimp
4s Chives
4 slices Ginger
4 cloves Garlic
4 tbsp Cooking Wine
Some Dried Chili
1/2 bowl Soy Sauce

Sea Shrimp Soy Sauce Water

1. Buy small finger-length sea prawns, trim off the beards, wash and drain the water. Cut the green onion into sections, and cut the scallion tails into chopped green onions, and separate them. Slice ginger and garlic, remove the seeds of dried chili (for fear of spicy) and cut into shreds

2. In a wok, some oil, add green onion, ginger and garlic, burst the aroma, put the shredded pepper

3. Pour in cooking wine first, then soy sauce

4. Pour in the right amount of hot water, and the amount of water shall be subject to submersion of the shrimps. Boil the stew lid and roll

5. Pour in the prepared sea prawns. Continue to simmer and cover, about 7-8 minutes. Take out the pot and sprinkle with chopped green onion

Tips:
This dish tastes very sweet and does not contain any seasonings other than soy sauce. Be sure to keep the soup, dipping it and eating it, it's delicious. You can also dip steamed buns and flatbreads. That's great. I didn't finish the meal, and the next meal was heated and continued to roll, and the taste was even better.