This dish uses cooked shrimp, not raw ones, so those concerned about parasites can enjoy it without worries.
It’s a recipe I saw shared by a girl from Zhejiang, China, and it seems to be a local specialty. Her recipe intrigued me, so I tried making Drunken Shrimp for the first time, and the result was a great success.
To make this dish, you need to cook a seasoned broth and then immerse cooked shrimp until they absorb the flavors. The same method can be applied to crab and abalone.
While the dish is straightforward, the key to success lies in having all the necessary seasonings.
This dish is not suitable as a main course but rather as a snack. It offers a delightful combination of sweet and sour tastes, enriched with the mellow aroma of Shaoxing Huadiao wine. The taste is unforgettable.
However, due to the alcoholic content, it is not suitable for children, pregnant women, and those avoiding alcohol.
Ingredients & Seasonings
- Shrimps: Trim off shrimp whiskers and legs.
- Ginger: 5 slices
- Green Onion: Knotted
- 1 Star Anise
- 1 Small Cinnamon Stick
- 2 Dried Chilies (optional): cut into small pieces
- 3 Rock Sugar Crystals
- 1 Preserved Plum
- 200ml Light Soy Sauce
- 200ml Shaoxing Huadiao Wine
I use the seasonings for 10 shrimp. In fact, the braising sauce I made can be used for more than just 10 shrimp. Only if you can fully immerse the shrimp in the sauce, you can add more.
The preserved plums used are Nine-Preserved Preserved Plums, which are tangy, sour and sweet. Eating them on their own can be quite salty, making them more suitable for soaking in water or used in cooking. Besides this dish, they can also be used to make Preserved Plum Spare Ribs.
It’s preferable to choose low-sodium or unsalted light soy sauce. This way, you can adjust the saltiness during the seasoning process. As preserved plums are already salty, if using regular salted light soy sauce, the broth may become overly salty after soaking.
The key to Drunken Shrimp is the choice of wine. People usually use Shaoxing Huadiao wine, a type of yellow wine, but you can use other types of yellow wine as well. As for other types of alcohol, I haven’t tried, so I can’t recommend.
What Kind of Shrimp Is Suitable for Drunken Shrimp?
I think the most suitable ones are big head prawns, also known as Roche prawns. Other types should work too, but I find that big head prawns have a relatively mild and non-fishy taste which makes them more receptive to other seasonings.
Most importantly, the heads of big head prawns contain a lot of yellow substance (soft or hard) which tastes like crab roe, with a delicate and soft texture. People who like it think it’s delicious.
Yellow substance is the ovary of female shrimp during maturity, so when selecting big head prawns, choose female ones.
How do you choose the prawns with more yellow substance? Look for the yellow in the heads. It indicates mature ovaries in female prawns. I purchased them online, so I didn’t have a chance to choose.
Additionally, be sure to choose live prawns, as the meat will be firm and sweet. Dead prawns can have a strong odor and a dry texture.
Regarding the size of the prawns, I recommend medium-sized ones as they are easier to marinate. If you prefer more yellow substance, you can choose larger prawns.
How to Make Drunken Shrimp
I used a non-stick-coated pan for this dish.
Step 1. Fill the pan with cold water, add big head prawns, 4 slices of ginger, and some Shaoxing Huadiao Wine. Boil the prawns until cooked, approximately 2-3 minutes in boiling water.
Step 2. After cooking, soak the prawns in cold or ice water. Ice water helps to enhance the firm and crisp texture of the prawns.
Step 3. Prepare the broth by drying the pan, placing it on low heat, and adding a slice of ginger, knotted green onion, preserved plum, dried chilies, star anise, cinnamon stick, and rock sugar.
Step 4. After about 30 seconds on low heat, the fragrance of the seasonings will emerge. Then, add 200ml of light soy sauce. Once it boils on high heat, reduce the heat to low again and simmer for about 1 minute. If using unsalted light soy sauce, taste and add salt as needed.
Step 5. Pour in 200ml of Shaoxing Huadiao Wine, bringing it to a boil on high heat. Once boiling, turn off the heat. If you prefer less alcohol flavor, continue simmering to evaporate more alcohol.
Step 6. Allow the broth to cool, lift out the cooked ingredients in the broth, and then add the cooked prawns. Refrigerate for about 4 hours. The longer it marinates, the more flavorful it becomes, but excessive marination may result in a salty taste and strong alcoholic flavor.
After enjoying the prawns, do you have to discard the broth? No, you can reuse it by soaking more shrimp, crab, or abalone.
