- 40 large shrimp, peeled (remove vein if you like)
- ½ cup soy sauce
- 1 star anise
- 1 tablespoon Sichuan or black peppercorns
- 5 slices ginger
- ½ cup hoisin sauce
- 2 tablespoons sesame oil
- In a large saucepan, combine shrimp, 3 cups water, soy sauce, anise, peppercorns and ginger. Bring to a boil, then turn off heat and let sit, undisturbed, for about 30 minutes. If you are not serving right away, refrigerate shrimp in liquid; recipe may be prepared to this point a day before serving.
- When ready to serve, drain shrimp, and put on a platter. Whisk together hoisin and sesame oil in a small bowl; serve shrimp with this sauce.