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Hakka Shrimp with Rice Wine

Fish and Seafood

Hakka Shrimp with Rice Wine
1 Tablespoon vegetable oil
2 slices fresh ginger, peeled and slivered
1 cup Shaoxing rice wine
1 pound whole shrimp, shell but not the tail section, and veins removed and discarded
some sprigs of fresh coriander
1. Heat wok or three-quart pot, then add oil and ginger, and stir-fry for one minute.
2. Add rice wine and two quarts of boiling water, and boil for one minute before adding the shrimp. Turn off the heat source, and let rest five minutes, then pour into individual soup bowls, garnish with one or two sprigs of coriander and serve.

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