CHINESE COOKING: This is another traditional way to serve jumble-sized shrimp, especially if one is lucky enough to buy very fresh ones from the fish market..

WHITE-COOKED SHRIMP 白灼蝦

2-3 lbs. jumble shrimp with heads on                         

dipping sauce:

    ½ red hot chilli pepper or 1-2 tsp. chilli oil 

    1 green onion, cut into matchsticks

    ½ bunch cilantro, finely chopped               

    1 tsp. sugar

    2 tbsp. each dark & light soy sauce

    dash of sesame oil & white pepper

    1 tsp. cooked oil

    a little boiled water to dilute slightly if preferred

Rinse shrimp and pat dry thoroughly. Bring a large pot of water, with 1 tbsp. salt added, to a boil. Add shrimp. Cover pot and bring water back to the boil. Then turn off heat and let shrimp blanch in hot liquid until they become bright pink-orange in colour. Test for doneness, do not over cook. Drain.

Serve right away with dipping sauce.