Sichuan Zheng Jiang Xia

Steamed ginger shrimp is a lighter, cleaner expression of Sichuan cooking — proof that the cuisine is not only about searing heat and numbing peppercorns, but also about balance and restraint. The shrimp are cooked over high steam for just a few minutes, then dressed with a bright, zingy ginger-vinegar sauce spiked with Sichuan chili oil. This dish is popular in Chengdu teahouse dining as a healthy yet vibrant small plate.

Serves: 4

Ingredients

• 600g (1 lb 5 oz) large raw shrimp, shell-on, deveined
• 1 tsp (5g) salt
• 1 tbsp (15ml) Shaoxing rice wine
• 5cm (2 in) piece fresh ginger, finely grated (reserve juice)

Dipping Sauce

• 3 tbsp (45ml) ginger juice (from grating about 80g/3 oz fresh ginger)
• 2 tbsp (30ml) light soy sauce
• 1 tbsp (15ml) Chinkiang black vinegar
• 1 tbsp (15ml) Sichuan red chili oil with sediment
• 1 tsp (4g) sugar
• ½ tsp (2g) ground Sichuan peppercorn
• 2 spring onions, finely sliced
• Small handful fresh coriander, chopped

Instructions

1. Toss shrimp with salt, Shaoxing wine, and grated ginger. Spread in a single layer on a heatproof plate and marinate for 10 minutes.

2. Bring a steamer to a vigorous boil. Steam the shrimp over high heat for 4–6 minutes, depending on size, until they are just pink through and curl tightly. Do not overcook.

3. While the shrimp steam, whisk together all dipping sauce ingredients. Taste and adjust — it should be bright, spicy, sour, and slightly sweet in balance.

4. Transfer the cooked shrimp to a serving plate, discarding any accumulated liquid.

5. Pour the dipping sauce generously over and around the shrimp, or serve it alongside in a small bowl.

6. Scatter spring onions and fresh coriander over the top and serve immediately.

Cook's Notes: For maximum ginger juice, peel and finely grate ginger then squeeze the pulp in a clean cloth over a bowl. Sichuan chili oil with sediment (the chile flakes and spices at the bottom of the jar) gives both color and complex flavor — avoid using clear chili oil here. This dish is best eaten within minutes of cooking.