Raw Dressed Shrimp

Raw Dressed Shrimp

　　 A famous dish from the coastal region of Yancheng. The shrimp are long and slender in shape, hence called "striped shrimp." Their shells are white with a translucent sheen, earning them the alternative name "white-striped shrimp." During autumn and winter, they migrate south to spawn, and their juveniles swim north around the Qingming Festival. At this time, the shrimp shells are soft and the meat is tender and fresh, which is why they are also known as "welcoming spring shrimp." The renowned dish "Raw Dressed Shrimp" is a seasonal delicacy in Yancheng’s history. As early as the Ming Dynasty, there was a saying: “Eat crabs alive, eat shrimp raw,” referring to drunken crab and raw dressed shrimp. By the Qing Dynasty, there was already a fresh striped shrimp market at Yuchikou in downtown Yancheng. During the Republican era, the "Songtao Restaurant" and "Qiming Restaurant" in Yancheng were especially famous for their raw dressed shrimp. The preparation involves selecting juvenile shrimp that have migrated before Qingming. After Qingming, their shells harden and turn red, and the meat becomes tougher, making them suitable only for cooked dishes. First, trim the shrimp's claws and whiskers, rinse them in cold boiled water, and drain. Place them in a basin, and mix 500 grams of shrimp with 15 grams of distilled spirits and 0.5 grams of fine salt for five minutes to sterilize and remove the fishy smell. Then arrange them on a plate and season with 50 grams of light soy sauce, 30 grams of sugar, 15 grams of rice vinegar, and an appropriate amount of red fermented tofu juice, white pepper, minced garlic, and minced ginger. Drizzle with sesame oil before serving. It is a fine dish for banquets.