Shaoxing Wine Infused Drunken Shrimp With Angelica (当归醉虾）

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This Shaoxing wine infused drunken shrimp, paired with Angelica sinensis (当归), is one of those dishes that looks incredibly refined on the table, yet requires minimal effort in the kitchen.

It’s gently herbal, slightly sweet, and deeply aromatic. Even better, it’s a perfect make-ahead dish—prepare it the day before, let the shrimp soak up all that rich flavor overnight, and you’ll have one less dish to worry about when serving. The result? Plump, juicy shrimp infused with a delicate wine fragrance and a subtle herbal depth.

I am using those pre-sliced angelica. I use two slices of angelica to cook the broth, I add another slice after the broth cooled down; I personally think that just a hint of aroma is enough for me. The angelica  in the broth will decrease in flavor as it cools down. The aroma is more pronounced when it's hot and diminishes when it cools.

Why You’ll Love This Dish

A) Effortless elegance – It looks like a banquet dish, but simple to prepare.

B) Make-ahead friendly – Even more flavorful the next day.

C) Aromatic and nourishing – Infused with herbal notes from Angelica.

D) Perfect for gatherings – Served chilled or at room temperature.

What Is “Drunken Shrimp”?

It definitely is not because of this wine cooked dish that is going to make you drunk. “Drunken” dishes in Chinese cuisine refer to food soaked in wine-based marinades. In this recipe, the shrimp are gently cooked, then immersed in a fragrant broth made with Shaoxing wine, herbs, and aromatics.

Tips for Best Results

A) Don’t overcook the shrimp. They will continue absorbing liquid while soaking.

B) Cool the broth fully before soaking. Prevents rubbery texture.

C) Use good-quality Shaoxing wine. It makes a big difference in aroma.

D) Make it ahead. Overnight soaking will enhance the flavor beautifully.

My suggestion for this dish is to serve chilled or slightly cool, and garnish with extra goji berries or fresh herbs for a pop of color. This dish pairs beautifully with light, refreshing sides and is especially popular during festive meals or family gatherings.

 

INGREDIENTS

600g fresh shrimp (preferably medium to large, shell-on)

100ml Shaoxing wine

3 slices Angelica sinensis (当归)

30g Ginger slices

1 stalk spring onions

2 tbsp Goji berries

500ml water

2 tsp salt

1 tsp Sugar

Some cold water

 

Blanching ingredients

1 stalk spring onions

5 sliced gingers

 


METHODS

1. Slice the gingers and cut the spring onions into short length

2.In a pot, combine water, ginger slices, spring onins, Shaoxing wine, Angelica slices, salt, and sugar. Bring it to a boil and simmer for about 10 minutes to allow the flavors to infuse. Set aside, put in another angelica slice and let the broth cool completely. This is important to keep the shrimp tender.

3. Trim legs and whiskers with shears; use a toothpick to remove the vein.

4. Bring a pan of water with ginger slices and spring onions to a boil. Add the shrimp and cook briefly until they just turn pink. Remove soak into cold water.

5. Place the cooked shrimp into the cooled broth. Add goji berries. Cover and refrigerate for several hours or overnight.

 

 

 


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