This dish highlights a standard procedure for preparing shrimp to enhance its bouncy texture and coax out its natural salinity and sweetness. First, the shrimp is washed thoroughly in salt and baking soda, to tighten its texture. Second, the shrimp is velveted in egg whites and starch to provide a coating that’s slippery and protective.
Finally, the shrimp is poached at a relatively low temperature to gently cook the shrimp without overcooking and shocking its flesh.
This procedure can be used for a variety of dishes, but one dish that best highlights the nuance of its taste and texture is Crystal Shrimp with Dragon Well Tea. Derived from Zhejiang cuisine, this dish is an emblem of the culinary ethos that defines the region: a devotion to freshness, balance, and subtlety of flavor. When done properly with small river shrimp, the cooked shrimp is almost translucent, hence the name.
In a medium pot, bring water to a bare simmer, about 176°F/80°C. Drop the shrimp into the water and slowly poach, mixing consistently, maintaining a simmer until the shrimp barely turns color, about 1 minute. Remove with a spider and drain. Briefly soak the dragonwell tea: pour hot water from a kettle or a pot over the tea leaves to wet but do not let them open.
To finish the dish, heat a skillet or a wok with oil over medium-high heat until shimmering. Add the poached shrimps and toss until coated in oil, about 5 seconds. Add the soaked tea leaves and the remaining Shaoxing wine. Toss and let the alcohol evaporate. Taste and adjust seasoning with salt and sugar if necessary. Serve warm.
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