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liuzhou

liuzhou

Yesterday afternoon, I bought  a bunch of large, live shrimp.

 

Last night, I stir fried them with garlic, ginger, white chilli, Shaoxing wine and Dragon Well Tea (龙井茶  lóng jǐng chá) and served as the main component of dinner.

 

20170819_125442.thumb.jpg.e203f0697772cf119da73858ce3136e3.jpg

 

Fuchsia Dunlop has a more refined recipe for Dragon Well tea with shrimp in Land of Fish and Rice, but she uses shelled shrimp and little flavouring - certainly no chilli. Fine though her dish is, I was trying to recreate a dish from Hunan which I have eaten in restaurants many times. The Hunan dish uses freshwater shrimp (Hunan is landlocked) but I used sea shrimp from the Gulf of Tonkiin near the China-Vietnam border.

 

Messy finger food. Fun!

liuzhou

liuzhou

Yesterday afternoon, I bought  a bunch of large, live shrimp.

 

Last night, I stir fried them with garlic, ginger, white chilli, Shaoxing wine and Dragon Well Tea (龙井茶  lóng jǐng chá) and served as the main component of dinner.

 

20170819_125442.thumb.jpg.e203f0697772cf119da73858ce3136e3.jpg

 

Fuchsia Dunlop has a more refined recipe for Dragon Well tea with shrimp in Land of Fish and Rice, but she uses shelled shrimp and little flavouring - certainly no chilli. Fine dish though her dish is, I was trying to recreate a dish from Hunan which I have eaten in restaurants many times. The Hunan dish uses freshwater shrimp (Hunan is landlocked) but I used sea shrimp from the Gulf of Tonkiin near the China-Vietnam border.

 

Messy finger food. Fun!

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