Xia Qiu (Crystal Shrimp)

 

                Although stir-frying is commonly thought of as means of combining one or more varieties of meat with thinly sliced vegetables and seasonings, there are stir-fry dishes that feature only one main ingredient. These dishes are only minimally seasoned, to allow the full flavor of the meat, or the shrimp in this recipe, to come through. This approach to stir-frying gives great clarity of flavor and is known as "crystal".

                Asian grocery stores sell flower-shaped cutters for vegetables. If ginger wine is not available, use 30 ml of dry sherry and 2 ml shredded ginger instead.

Serves 4 

• 24 raw shrimp (prawns), shelled and deveined
• 30 ml ginger wine
• 1 ml ground white pepper
• 6 spring onions
• 30 ml sesame oil
• 5 ml finely chopped ginger
• 1 carrot, sliced and cut into flower shapes

1. Cut a deep slit into shrimp along the vein line.
2. Combine the ginger wine, pepper and shrimp and marinate for 10 to 15 minutes.
3. While the shrimp are marinating, cut 2 spring onions into julienne strips 2 in (5 cm) long ; place in a bowl of iced water and leave to curl while the other ingerdients are being cooked.
4. Chop the remaining 4 spring onions into 1 in (2.5 cm) lengths.
5. Heat the oil in a wok or skillet and stir-fry the shrimp and their marinade with the ginger and the chopped spring onions ; cook only a few minutes, until the shrimp flesh is opaque and just firm.
6. Serve immediately, garnished with the carrot flowers and curled spring onions.

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