Would you like some steaming hot shrimp? Meet my mom! She’ll make you some. She’s nice like that. 🙂 You’ve already seen her hands at work in making dumplings. She has awesome hands. Hands that held and rocked her babies. Hands that learned to cook simple and gorgeous dishes like this one. Hands that swept and wiped and chopped and stirred and poured and petted and touched and loved. We kids grew up because of our mother’s hands.
I am so grateful for that.
She makes this dish whenever she has cravings for seafood, since she’s the only one in the family crazy about seafood. This is how she always makes it.
The exact proportions are unknown to me, and probably unknown to her as well. Everything varies each time, much like her dumplings, and much like most other things she cooks. I’ll try it on my own one day and tell you if it’s anything close.
She uses green onions, ginger, and Sichuan peppercorns. The oil is heated until very hot, then the aromatics are added, then the shrimp. The shrimp is cooked over high heat and very quickly, thus retaining their vibrant color and sweet juices.
And no soy sauce. Really. Just a bit of salt.
Nothing to distract us from the unique flavour of the shrimp.
She used tiger shrimp today and the results were especially spectacular. I ate more than I normally would. Each shrimp had the perfect crisp and crunch to it, and the flesh was oh so sweet. She finished the dish with a bit of chopped cilantro, which never fails to lift a dish.
As beautiful to eat as it is to look at.