“I had arranged samples of the ginger shrimp balls on a large tray. Toasted bread cut into small cubes hid a juicy center made of minced shrimp and ginger: bite-size, golden hors d'oeuvres with an addictive crunch.” GingerAppetizersShrimp Book:Natalie Tan's Book of Luck & Fortune Source: Natalie Tan's Book of Luck & Fortune
“The gray shells of the shrimp gleamed like smooth pebbles in a stream. Ten minutes before the guests arrived, I would submerge them into a hot bath of clear soda accented with slices of ginger. I watched and waited, checking for when the shells turned coral. The soda enhanced the natural sweetness of the shrimp. This dish would be the last to be cooked because of its short cooking time. I also prepared a batch of scented jasmine rice. Every Chinese meal was accompanied by the requisite rice or noodle staple.” RiceSodaShrimpChinese Food Book:Natalie Tan's Book of Luck & Fortune Source: Natalie Tan's Book of Luck & Fortune