Cantonese Boiled Shrimps

• Soy Dipping Sauce
• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• few sprigs Spring onions cut at diagonal thin strips
• 1 hot chili cut into rings
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 tablespoon sugar
• 1 tablespoon hot oil (to pout over sauce)
• Blanching Stock
• 3 ginger knob
• 4 sprigs spring onions tie in knot
• 250 milliliters Hua Diao or Shaoxing Chinese Wine
• 1.5 liters water
• 3 tablespoons salt
• 1 tablespoon sugar
• 1 tablespoon hot oil (to pout over sauce)
• 3 pounds fresh shrimps

1. Mix all the ingredients together and pour hot smoking oil on top.
2. Boil blanching soup with all the ingredients above for half hour to release the ginger flavor.
3. The trick is not to get so many shrimps into the boiling water at once. Turn off the heat and quick blanch the shrimps. It's al dente when it all turn pink and flesh feels firm on a squeeze.
4. Stop the cooking process with an ice water bath.
5. Make it shine with a drizzle of hot smoking oil and garnish with cut spring onion and chili rings when serving.

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Taken from food52.com/recipes/24147-cantonese-boiled-shrimps (may not work)