Salt Water Shrimp (盐水虾)

inse the head-on shrimp. Use kitchen scissors to cut off shrimp's whiskers (antenna). Then make a slanted cut to remove the majority of the head, except the hepatopancreas, which is the orange/tan colored mass inside the head. If after making the cut, there is still some small black parts remaining in the head (the black part is the stomach, which is connected to the vein all the way to the tail), use a toothpick to pluck it out. Then insert a toothpick into the gap between the 2nd and 3rd tail section from the end to remove the shrimp’s vein. Alternatively, if you are not planning to eat the head, only remove the whiskers (antenna) with kitchen scissors and the vein from the shrimp's back with a toothpick.

Fill half of a medium sauce pan with water and heat it under medium-high heat. While waiting for the water to boil, peel and slice the ginger into large slices. Save 1 slice of ginger and mince it (for the dipping sauce). Cut the green onions into long pieces. When the water starts boiling, add the ginger slices, green onion pieces, 2 teaspoons of kosher salt, 1 tablespoon of Chinese cooking wine, and 1/4 teaspoon of ground white pepper, stirring to mix. Let the herbs and seasoning boil for 2 minutes before adding the shrimp.

Let the liquid boil again (about 3 -5 minutes), then take all the shrimp out to a plate to cool. Filter some stock out with a strainer and let it cool to at least room temperature (Optional, put the stock in a bowl of icy water, as depicted, to speed up the cooling process). Add the cooled stock to the shrimp and let the shrimp remain immersed in the stock for at least 10 minutes and up to 30 minutes.

Arrange whole shrimp directly on a plate. Drizzle some shrimp stock on top. Optional dipping sauce: add the minced ginger, 1 teaspoon Chinese black vinegar, and 1 tablespoon shrimp stock to a small dipping saucer and mix well.