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| Serves 8 as part of a buffet |
| For a simple dish like this, it is essential that the shrimp be very fresh. |
| 1 tablespoon brown rice wine |
| 6 large bok choy or Chinese-cabbage leaves |
| 24 large shrimp, shells left on (about 1 pound) |
| 1 tablespoon thinly sliced scallion greens |
| 1. In a small bowl, whisk together rice wine, soy sauce, and sugar, and set aside. |
| 2. Arrange bok-choy leaves in the two compartments of a bamboo steamer; divide shrimp |
| between the two layers, and cover. Set steamer over a wok filled with 5 to 6 cups of water; place |
| wok over medium heat, and steam until shrimp are cooked through, 8 to 10 minutes. Transfer |
| shrimp to a serving plate, pour the sauce over, and garnish with scallion. Serve immediately. |
| info@barringtonsoftware.com |
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Software Incorporated