Ingredients
75 g (about 2/3 cup) rice, 2 fresh shrimp, 10 g (about 2 tablespoons) chopped scallions.
Seasonings
1/2 teaspoon each of salt and MSG, pepper to taste, 1 tablespoon of cooking wine, and 3 tablespoons of broth.
Preparation
1. Rinse the rice until clean; wash the scallions and chop them into small pieces.
2. In a bowl, combine salt, MSG (or omit), cooking wine, white pepper, and broth, stirring until well blended to create the seasoning sauce.
3. Wash the fresh shrimp, drain well, snip off the sharp head spines, make a shallow cut along the back and remove the digestive tract, then place in a bowl, add a pinch of salt and cooking wine, mix well, and marinate for 10 minutes.
Steps
1. Take 1 bamboo tube, wash it clean, blanch it in a pot of boiling water, then remove and wipe dry.
2. Add the rice to the bamboo tube, pour in enough water to cover the rice by about 1 cm (1/2 inch), then close the lid tightly.
3. Place a steamer over high heat and bring the water to a boil. Put the bamboo tube in the steamer and steam over high heat for about 45 minutes, then remove.
4. Remove the bamboo lid, arrange the fresh shrimp on top, evenly drizzle the prepared sauce over them, then cover with the lid.
5. Return to the steamer and steam for 15 minutes, then remove, sprinkle with chopped scallions, and serve immediately.