China Shrimp in Beer
To reduce odors, the Chinese cook shrimp in rice wine—which also makes the shrimp naturally sweeter. Here, beer is used with wonderful results, too. The shrimp can be prepared a day ahead, thus enabling them to pickle overnight.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 can (12 oz/350 ml) beer
- 1 lb (907 g) shrimp, fresh or frozen
- 1 Tbsp (15 ml) vegetable oil
- 1 piece (½ inch or 1.3 cm) fresh ginger, chopped
- 1 Tbsp (15 ml) soy sauce
- 1 Tbsp (15 ml) fresh lemon juice
- ½ tsp (2.5 ml) hot chili sauce
- 1 small tomato, chopped
- ¼ cup (15 g) fresh coriander leaves, chopped
Directions
- Bring beer to a boil in a large pot.
- Add shrimp and cook for 2 minutes, until they start turning pink.
- Pour vegetable oil into a skillet set over medium-high heat.
- Add ginger and sauté for 1 minute.
- Reduce heat and add soy sauce, lemon juice, chili sauce, and tomato, cooking for 3 minutes.
- Add shrimp (without beer).
- Garnish with coriander and serve.
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