CLARE'S A BIG-HEADED SHRIMP

Being envious of Clare's jumbo shrimps, I went out on Monday night with my fishing rod and caught a few not so gigantic ones. Cooked them the very same night. In case you're wondering, I did a reversed Truffant's Day For Night on the photography. Oh, those plum hands are a result of PMS. Dr. W, I know you're reading this, is it possible for me to get PMS, or even Menopause?

Bantering aside, this is a fast and easy one... no cooking skill is required; just a pair of scissors, sharp knife and a cooking-timer, or a phone alarm should do nicely.

INGREDIENTS 6 Medium-Size Shrimps Julienned Large Knob of Ginger 2 Large Chilies (Julienned) 3 Cloves Garlic (Minced) Oyster Mix 2 Tbsp. Oyster Sauce 4 Tbsp. Water 1 Tsp. Sugar 1 Dash of Sesame Oil

METHOD

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You may find it easier to snip the shrimps with a pair of scissors, and then finally use a knife to chop off the tail-bit.

Clean out the gritty bits of the inside, and lay them shell-side down on a plate.

Sprinkle all around its top with the julienned ginger...

... followed by the minced garlic...

... then the chilies for color, and a bit of sting.

Dissolve the sugar and oyster sauce of the mix.

Drizzle the sauce along the middle of the shrimps

the prepared shrimp ready for steaming. Boil enough water in a covered wok, with a stand for the plate to sit in.

When you see steam seeping through the lid, quickly put the plate of prepared shrimps atop the boiling water. Quickly put the lid on.

For this size of shrimps, 10 minutes steaming time will suffice. Once done, serve and consume immediately.

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