Steaming Fresh: Chinese-Style Shrimp Perfection

Steamed shrimp is a popular Chinese dish that is both healthy and delicious. The cooking method is simple, and the dish can be prepared in a short amount of time. The key to this dish is the freshness of the shrimp, which is typically boiled or steamed with the shell and head still on to enhance the flavour. The shrimp is often served with a dipping sauce, such as ginger scallion or ginger vinegar, and can be accompanied by glass noodles or sugarcane sticks.

How to prepare shrimp for steaming

Preparing shrimp for steaming is a simple process, but there are a few key steps to ensure your dish turns out perfectly. Here is a guide on how to prepare shrimp for steaming, Chinese style:

Firstly, source the freshest shrimp possible. This is key to the dish, as the natural sweetness and crunchiness of the shrimp will shine through. If you can get your hands on live shrimp, go for it! If not, opt for high-quality frozen shrimp from your local supermarket. The next decision is whether to go for heads on or off. Heads-on shrimp are great for keeping the meat moist, but for this recipe, you can trim the heads off.

Next, you'll want to clean and prepare the shrimp. Give them a good rinse in cold water, then drain and pat them dry. You can now opt to butterfly the shrimp, or simply leave them whole. If you wish to remove the shells, you can, but they do add flavour to the dish. Now, it's time to marinate. Place the shrimp in a bowl and add your chosen marinade. This could be a simple mix of light soy sauce, Shaoxing wine, salt, and white pepper, or you could add other flavours such as garlic, ginger, or chilli flakes. Leave the shrimp to marinate for at least 15 minutes, or up to 30 minutes for maximum flavour.

Once your shrimp are nicely marinated, it's time to assemble your steamer. If you have a bamboo steamer, great! If not, any kind will do. Fill a pot or wok about halfway with water and place the steamer basket over the top. Bring the water to a boil. While you're waiting for the water to boil, prepare your dish. Place the shrimp onto a plate, or into parcels of parchment paper with any additional ingredients, such as shiitake mushrooms or green tea leaves. If using parcels, be sure to fold the paper carefully to ensure none of the juices can escape.

Now you're ready to steam! Place your dish or parcels into the steamer basket, cover, and steam for around 10-15 minutes, until the shrimp are opaque. Serve immediately, perhaps with a dipping sauce, and enjoy!

How to make a ginger scallion dipping sauce

To make a ginger scallion dipping sauce to accompany your Chinese-style steamed shrimp, you will need the following ingredients:

• 1 tablespoon of ginger, minced
• 1 tablespoon of scallion, minced
• 1 tablespoon of oil
• 2 tablespoons of light soy sauce
• 1 tablespoon of water
• 1/2 teaspoon of sugar
• 1/4 teaspoon of Chinese black vinegar

First, prepare the dipping sauce by mixing the minced ginger and scallion in a small heat-proof bowl. Next, heat up the oil in a separate pan until it begins to smoke, then pour it over the ginger and scallion mixture to flash fry it. Add the light soy sauce, water, sugar, and Chinese black vinegar to the mixture, and stir until the sugar is completely dissolved.

Your ginger scallion dipping sauce is now ready to be served alongside your steamed shrimp!

How to steam shrimp in a bamboo steamer

Ingredients

• 20 large tiger prawns with shell
• 2 tablespoons light soy sauce
• 5 cloves garlic, minced
• 1 tablespoon canola oil
• ¼ cup finely chopped yellow onion
• ½ cup finely chopped shallots
• 1 pound shrimp, peeled and deveined
• 2 teaspoons Asian fish sauce
• 1 teaspoon minced garlic
• ½ teaspoon freshly ground white pepper
• 2 tablespoons cornstarch
• ½ teaspoon baking powder
• 2 scallions, white and light-green parts only, finely chopped
• 3 six-inch pieces sugarcane, fresh or canned, cut lengthwise into quarters
• Scallion-infused oil (optional)

Method

• Wash the prawns thoroughly and leave the shells and heads on.
• Mix the soy sauce, garlic, and brandy in a bowl.
• Arrange the prawns on a dish and cover with the soy sauce mixture.
• Fill a pot or wok about halfway with water. Place a bamboo steamer basket over the water and bring it to a boil.
• Place the dish with prawns onto the steamer basket. Cover the wok and steam the prawns for 10 minutes, until opaque.
• Serve hot.

Tips

• If you don't have a bamboo steamer, you can use any kind of steamer basket.
• For an extra flavour boost, add some glass noodles to soak up the gravy.
• Be careful not to overcook the shrimp, as this will affect their texture.

How to steam shrimp with garlic

Ingredients:

• 20 large tiger prawns (with shell)
• 2 tablespoons light soy sauce
• 5 cloves garlic, minced
• 1/2 tablespoon shaoxing wine
• 1/2 tablespoon sesame oil
• 1 tablespoon shaoxing wine
• Chopped scallions
• Ginger slices

Method:

• Wash the prawns thoroughly and leave the shells and heads on.
• Butterfly the prawns and marinate them with salt, white pepper, and Shaoxing wine for at least 15 minutes.
• Mix the soy sauce, garlic, and Shaoxing wine in a bowl.
• Arrange the prawns on a dish and cover them with the soy sauce mixture.
• Fill a pot or wok half full with water. Place a steamer basket over the water and bring it to a boil.
• Place the dish with prawns onto the steamer basket, cover the wok, and steam the prawns for 6-10 minutes until they turn opaque.
• Place the chopped scallions and ginger slices on a plate. Arrange the prawns on top.
• Stuff some garlic mixture into the prawns. Pour the remaining Chinese rice wine over them.
• Serve immediately.

Tips:

• This recipe can be adapted by adding glass noodles. Soak some Chinese glass noodles in water, and once softened, place them on a plate with the prawns.
• Be careful when frying the minced garlic. It is best to fry at the lowest heat to avoid burning the garlic, which will cause the dish to become bitter.
• The fresher the shrimp, the better.

Enjoy your delicious and healthy steamed shrimp with garlic!

How to make steamed shrimp and mushroom parcels

This recipe is a delicious and healthy way to enjoy shrimp with a variety of aromatic spices and flavours. It is a Chinese-style dish that is easy to make and perfect for a weeknight meal or even a dinner party. The method of cooking the shrimp in parcels ensures that all the wonderful aromas and flavours are trapped inside, resulting in a moist and delicate dish.

Ingredients:

• 32-40 medium-sized raw shrimps, cleaned and deveined (8-10 shrimps per person, about 1 lb in total)
• 1/4 tsp baking soda
• 8 large shiitake mushrooms, fresh or dried
• 4-6 tsp of green tea leaves
• 4 large pieces of parchment paper
• 5 lemongrass stalks, white part only, sliced (or 5 tbsp minced lemongrass)
• 1/2 tbsp chilli flakes/crushed red pepper (add more if you like it spicy)
• 2 tbsp tamarind juice
• 1 inch piece of ginger
• 2-3 spring onions, root trimmed and chopped roughly
• Handful of cilantro leaves
• 2 tbsp light soy sauce
• 4 tbsp brown sugar
• 2 tsp ground coriander seed
• Extra sliced spring onions, cilantro and chilli flakes, for serving

Method:

• Pat the shrimp dry to remove excess moisture and set aside in a bowl.
• In a food processor, add all the ingredients for the marinade (lemongrass, chilli flakes, tamarind juice, ginger, spring onions, cilantro, soy sauce, brown sugar, and coriander seed) and process to form a paste. Add 2 tbsp of oil and process further until smooth. Taste the marinade and add salt if needed.
• Add the baking soda to the marinade and mix well. Coat the shrimp with the marinade, cover, and set aside for 30 minutes.
• If using dried shiitake mushrooms, place them in a bowl and cover with boiling water. Let them hydrate for about 20 minutes, then drain and squeeze out the excess water. Cut the mushrooms into thick slices.
• When ready to make the parcels, divide the green tea leaves, shrimp, and mushrooms into four groups. Place them on the parchment papers, adding the remaining marinade evenly between each parcel.
• Carefully fold the parchment paper to create parcels, ensuring that none of the marinade will leak out during steaming.
• Bring a pot of water to a boil and place a steamer on top. Reduce the heat to a simmer and place the shrimp parcels in the steamer. Steam for 15-20 minutes, until the shrimp is opaque and cooked through.
• Serve the parcels with cooked white rice, garnished with chopped spring onions, cilantro, and chilli flakes.

Tips:

• This recipe is versatile, so feel free to adjust the spices and herbs to your taste. You can add more ginger, leave out the green tea, or increase the chilli flakes for a spicier dish.
• For the freshest flavour, use good-quality, fresh shrimp.
• The baking soda is optional and can be left out if you prefer.

Frequently asked questions