When I go, I want to be blissed out in a puddle of rice wine too. So it went for these tiny shrimp as they unsuspectingly paddled about in the formidable liquid. I had bought these tiny shrimp just one hour prior at a live seafood shop in Tuen Mun, Hong Kong. Every morning, my dad and I would brave a jog through the maze of the offensive dolphin statues that obstructed the beach just to arrive at the seafood market in Tuen Mun. The largest attraction was Hoi Tin Garden, a seafood restaurant that was blindly given the Wall Street Journal stamp of approval on their '10 Best Restaurants in Asia' list. Patrons from far and wide would come and visit the seafood vendors that lined the outside restaurant, inspect the illustrious display of crustaceans (things you would only dream of seeing in Planet Earth) and order straight from the tank. They would then go into the restaurant, fold their legs neatly under a table, sip warm tea out of ceramic cups, eat jellyfish with their chopsticks, and wait for their seafood to arrive. I always wanted to play along, selecting beautiful razor clams and langostines from the large tanks, but my parents felt that the restaurant was overpriced. Plus, everything there was farmed.
DRUNKEN SHRIMP Total time 30 mins, serves 2
- 1/2 lb Tiny shrimp, alive
- 2T rice wine
- 2t sugar
- 2T oil
- 1/2t cracked black pepper
2. Peel the shrimp if the shells are thick. Behead the creatures if they make you nervous. Remove the eggs from the females.
4. Serve immediately with the roe as garnish on the side.
Alternatively, you can artfully line all the eggs up in chromatic order as to come off as cerebral and artsy.