How to Steam Shrimp to a Perfect Red Hue, Firm Texture, and No Fishy Smell
Steaming shrimp is a simple cooking method that preserves their natural sweetness and freshness. However, to achieve that perfect red hue, firm texture, and delicious flavor without any fishy smell, there are a few key steps to follow.
Ingredients for Steamed Shrimp:
1kg fresh shrimp
Beer: 1 can
Lemongrass: 2-3 stalks
Ginger: 1 small knob
Kaffir lime leaves: 5-6 leaves
Salt: 1 teaspoon
Shallots: 2 bulbs
Fresh chili: 1-2 peppers
Dipping sauce: Fish sauce, lime, garlic, and chili
Instructions:
Step 1: Prepare the Shrimp
Start by selecting fresh, live shrimp with firm bodies, shiny shells, and heads firmly attached. Fresh shrimp will ensure a sweeter and less fishy taste. Additionally, it will result in firmer meat.
Rinse the shrimp under running water, and use a knife to gently slit the back of the shrimp to remove the black vein. Soak the shrimp in a dilute salt solution for about 5 minutes to eliminate any impurities, then rinse again and set aside to drain.
Step 2: Prepare the Steaming Ingredients
Pound the lemongrass and cut it into 5-7cm lengths. Peel and slice the ginger thinly. Peel and crush the shallots. Rinse the kaffir lime leaves and gently crush them to release their aroma. Optionally, prepare some fresh chili slices to enhance the flavor.
Step 3: Steam the Shrimp
Place the lemongrass, ginger, shallots, and kaffir lime leaves at the bottom of the steamer to infuse their flavors. If using a steaming rack, place it above these ingredients.
Arrange the shrimp on the rack, spreading them out evenly to ensure even cooking. For a more intense red color, drizzle 2-3 teaspoons of beer over the shrimp before steaming.
Pour about 200ml of beer into the steamer, cover tightly, and bring to a boil. Once boiling, reduce the heat to medium so that the steam rises steadily. Steam the shrimp for approximately 5-7 minutes. They are done when they turn a reddish-orange color and the meat becomes firm and opaque. Avoid oversteaming, as this can make the shrimp tough and bland.
Step 4: Serve and Enjoy
Arrange the steamed shrimp on a plate and garnish with a few kaffir lime leaves or chili slices for presentation. You can also serve them with a dipping sauce: mix 2 teaspoons of fish sauce, 1 teaspoon of lime juice, 1 teaspoon of sugar, and the minced garlic and chili. Enjoy the shrimp while they’re hot to appreciate their sweetness, firm texture, and unique aroma.
Tips for Perfect Red, Delicious, and Odorless Shrimp:
Choose fresh shrimp: Freshly caught or live shrimp tend to be sweeter and less fishy than those that have been frozen for extended periods.
Use beer, ginger, and lemongrass: Beer adds a beautiful red hue, masks any fishy odor, and enhances sweetness. Ginger, lemongrass, and kaffir lime leaves impart a distinctive aroma.
Don’t oversteam: Cooking the shrimp just right helps retain moisture, resulting in tender meat that isn’t dry.
Use a dedicated steamer: This ensures even steam circulation, consistent cooking, and prevents the shrimp from becoming waterlogged.
Note: If you don’t have beer, you can substitute it with cooled boiled water, but the shrimp’s color won’t be as vibrant. It’s best to consume steamed shrimp immediately, as they can develop a fishy smell if left out for too long.
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