Drunken shrimp: Difference between revisions
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==Notes== |
==Notes== |
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*Saint [Kevin McManus] has consumed drunken shrimp before |
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==Source== |
==Source== |
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Revision as of 15:50, 1 February 2012
Drunken shrimp is a popular dish in portions of China based on fresh-water shrimp that are often eaten alive, but stunned in a strong liquor—baijiu (白酒)—to make consumption easier. Different parts of China have different recipes for it. For example, the shrimp are sometimes made drunk and then cooked in boiling water rather than served live, and in other recipes cooked shrimp are marinated in alcohol after they are boiled.[1]
Consuming such uncooked shellfish may be a serious health hazard due to the risk of paragonimiasis.[2][3][4]
In the West, the term drunken shrimp may apply to shrimp that have been marinated in alcohol before cooking.
Notes
- Saint [Kevin McManus] has consumed drunken shrimp before
Source
Chinese Home-Style Cooking, Foreign Languages Press, Beijing, 7th Printing, 2005, pp. 127. (ISBN 7-119-00407-7)
External links
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