INGREDIENTS

SUWAHE

• 1 kilo Suwahe, live
• 6 large slices, ginger
• 2 whole cilantro, with roots
• 1 whole green onion
• 4 tbsp. Chef Reggie's Aromatic Seasoning Wine
• 1 tbsp. sugar
• 2 tsp. Sea salt
• water, enough to submerge shrimps

SAUCE

• 1 tbsp. peanut oil
• 4 tbsp. light or seafood soy sauce
• 2 tbsp. Chef Reggie's Aromatic Seasoning Wine
• 1 tbsp. sugar
• 1/3 cup shrimp water
• 1/4 cup spring onions, chopped finely
• 2 tbsp. cilantro, chopped
• 1 tbsp. sesame oil
• salt and pepper

PROCEDURE

SUWAHE

1. Bring the water to a running boil.
2. Add ginger, cilantro, spring onion, and rice wine.
3. Cover the pot until the water is back to a running boil, then add shrimps.
4. Cook the shrimps for 1 minute, then strain with the aromatics.
5. Save the shrimp water

SAUCE

1. Heat the peanut oil in a pan.
2. Combine the soy sauce, Chef Reggie's Aromatic Seasoning Wine, sugar, shrimp water, spring onions, cilantro, and sesame oil in a separate bowl.
3. When the peanut oil starts smoking, pour over the soy sauce mixture. Mix well.
4. Season with salt and pepper to taste.