Autumn is the best season for seafood, and steaming is the best way to cook it to preserve its original flavor. To make delicious steamed shrimp, it all starts with selecting the shrimp.
1. Selecting Shrimp
For steaming, choose shrimp with harder shells. This ensures the meat will be plump and tender after steaming. In contrast, for dishes like braised shrimp in oil, it's better to choose shrimp with softer shells, as they absorb flavors more easily when stir-fried.
2. Cleaning
Many shrimp available today are farmed, but they can still be quite dirty, especially the abdomen. Therefore, it's best to wash the shrimp several times, and using running water is even better.
3. Preparation
Before steaming, the deveining of the shrimp is necessary. The vein is actually the shrimp's digestive tract, located along its back. It can be very dark or very light in color, depending on its contents. To devein, it's recommended to wear thick gloves to avoid getting pricked. Hold the shrimp with your left hand, and with your right hand, grip the center of the three tail segments and pull outward to easily remove the vein.
4. Steaming
When steaming, make sure the water is fully boiling before you start. It generally only takes about ten minutes; any longer and the shrimp meat will become tough.
5. Seasoning
An important final step for steamed shrimp is to prepare a dipping sauce to your personal taste. Some people like to add minced garlic, others prefer chopped scallions... the options are endless. However, the most crucial ingredient is minced ginger. Because shrimp is considered a "cold" food in nature, ginger's "heat" is needed to balance it. After adding the ginger, let it sit for ten minutes to allow its warmth to infuse.