Title: Drunken Fresh Shrimps, Sichuan Style
Categories: Chinese, Fish & seaf
Yield: 1 Servings

10 1/2 oz Live fresh-water shrimps
3 1/2 oz Scallion white
1 oz Scallions; chopped
15 Sichuan roasted peppercorns
1/4 ts Salt; or to taste
2 ts Soy sauce
2 ts Sesame oil
1 tb Meat stock
2 ts Strong white liquor
1/4 ts Msg

1. Crush the peppercorns and the scallion white together, and mix with
salt, soy sauce, sesame oil, stock, MSG to make a dipping sauce.

2. Wash the shrimps well to rid them of any sand. Cut off the whiskers and
feet, wash again, and drain. Place in a bowl and aside.

3. A few minutes before serving, pour the liquor over the shrimps, add
chopped scallions and cover the bowl with a dish. Invert the bowl and
weight it so the shrimps cannot get out.

4. To eat, dip the live shrimps in the dipping sauce.
Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland
on Nov 09, 1997