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Chinese Rose Wine Shrimp Soup

Scott Phillips

Yield: Yields 5-1/2 cups

Servings: 4 to 6

The Chinese name for this soup is chiew tong, or wine soup. The “wine” used is actually a potent sorghum-based spirit (mei kuei lu chiew, or rose wine) flavored with rose petals and rock sugar. A floral gin, such as Hendrick’s, is a suitable substitute.


  • 12 oz. jumbo shrimp (21 to 25 per lb.; about 18), shelled, deveined, and rinsed
  • 1/4 cup Chinese rose wine (mei kuei lu chiew)
  • Kosher salt and freshly ground white pepper
  • 4 cups Chinese Chicken Broth or lower-salt chicken broth
  • 1 3-inch piece fresh ginger, peeled and smashed
  • 2 medium scallions, trimmed and sliced 1/4 inch thick on the diagonal


  • Put the shrimp in a medium bowl, sprinkle with 1-1/2 Tbs. of the rose wine, 1/2 tsp. salt, and a pinch of pepper and gently toss to coat. Let marinate at room temperature for 10 minutes.
  • Meanwhile, combine the broth, 2 cups cold water, and the ginger in a 4-quart pot. Cover and bring to a boil. Partially uncover, turn the heat down, and maintain a simmer for 10 minutes. Uncover, turn the heat up to high, add the remaining 2-1/2 Tbs. rose wine, and return to a boil. Add the shrimp and the marinade and stir well. Stir in the scallions and cook just until the shrimp turn pink and curl up, about 1 minute. Remove from the heat and serve.


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