Covered-Pan Shrimp with Onion and Ginger

Cut the onion into small pieces and slice the ginger. Spread them across the pan. Clean the shrimp, removing intestinal tracts and trimming whiskers if desired, drain and arrange on top.

Add 20 ml cooking wine and cover. Heat for 1 minute over medium heat, then 5 minutes over low heat. Switch off and leave covered for 5 minutes. Check that all shrimp meat is pearly and opaque; cook longer if needed, checking that the pan does not scorch.

Chop the scallion and garlic. Mix with the soy sauce, sesame and vinegar in a heatproof bowl. Carefully heat the oil and pour into the dipping sauce. Serve the cooked shrimp on a clean plate with the sauce.