White boiled shrimp with soy dipping sauce

Chill the live shrimp in the freezer for 30 minutes so they are easier to handle.

Devein each shrimp by sliding a toothpick under the vein and pulling it out; keep head and shell on (peeled shrimp need a shorter cook).

Fill a big pot with water, add ginger slices, 3 crushed scallions and optional lemon peel, and bring to a boil.

Add the shrimp and a few tablespoons of Chinese cooking wine; cook 1 minute.

Turn off the heat, cover, and let the shrimp poach in the hot water 2 to 3 minutes more depending on size; fish them out.

Optionally shock the shrimp in an ice bath for a few minutes to serve cold; or serve hot.

In a heat-proof bowl combine the minced garlic, minced ginger, diced Thai bird eye chilies and diced cilantro.

Heat the vegetable oil to smoking hot and pour it over the aromatics.

Add the soy sauce and sugar, stir well, and serve with the shrimp.