Ingredients:
3 1/2 tablespoons rice wine or 3 1/2 tablespoons sake
2 tablespoons finely minced fresh ginger
1 1/2 tablespoons minced green onions, white part only
1 tablespoon soy sauce
2 teaspoons sesame oil
2 lbs large shrimp, shelled, deveined
5 -6 leaves blanched cabbage
1/2 cup chicken broth
2 tablespoons minced cilantro
Directions:
Combine wine, ginger, onions, soy sauce and sesame oil in a medium bowl.
Add shrimp; toss to coat.
Cover; refrigerate 30 minutes.
Heat 1 inch of water to boil in a large pot.
Line steamer tray with blanched cabbage leaves.
Arrange shrimp on top, letting marinade cling to them.
Carefully lower steamer tray over boiling water; cover.
Steam 3-5 minutes, depending on size.
Heat broth and cilantro to boil in a small saucepan.
Place shrimp in serving bowl.
Pour hot broth over shrimp.
*Toblanch cabbage leaves, drop in boiling water for about 10 seconds, then rinse under cold water.
Drain on paper towels.
Servings: 6
Time preparation: 60 min.
Time total: 65 min.