Add shrimp. Reduce heat to maintain a simmer; steam, covered, until shrimp just turn pink, 3-5 minutes. Serve hot or, if desired, immediately drop shrimp into bowl of ice water; drain.

Unless a recipe calls for a specific type of prawn or shrimp, they can be used interchangeably ... place the dish on the rack and cover with the wok lid. Steam over a high flame for five to ...

but the restaurant’s regular customers also love the steamed sticky rice with crabmeat and dried sakura shrimp. In Chinese tradition, it’s served at the end of the meal - rice is meant to fill ...