Poached Shrimp With Dipping Sauce

• 40 large shrimp, peeled (remove vein if you like)
• 1/2 cup soy sauce
• 1 star anise
• 1 tablespoon Sichuan or black peppercorns
• 5 slices ginger
• 1/2 cup hoisin sauce
• 2 tablespoons sesame oil

1. In a large saucepan, combine shrimp, 3 cups water, soy sauce, anise, peppercorns and ginger.
2. Bring to a boil, then turn off heat and let sit, undisturbed, for about 30 minutes.
3. If you are not serving right away, refrigerate shrimp in liquid; recipe may be prepared to this point a day before serving.
4. When ready to serve, drain shrimp, and put on a platter.
5. Whisk together hoisin and sesame oil in a small bowl; serve shrimp with this sauce.

shrimp, soy sauce, anise, sichuan, ginger, hoisin sauce, sesame oil

Taken from cooking.nytimes.com/recipes/1865 (may not work)