The five basic flavors, sour, sweet, bitter, hot and salty are combined in this dish. The Chinese often mix traditional flavors to make new types of seasoning. Some condiments have only one flavor, such as mustard and peppers, which are hot, bean paste which is salty, and plum sauce which is sour. Other sauces combine a mixture of flavors, such as sweet and sour sauce, hot sesame sauce and fish-flavored sauce.
To preserve the delicate flavor of seafood, mild seasoning is usually called for. Five-flavored shrimp is a cold dish which shows this principle at work.
DIRECTIONS:
Steam or boil 8-10 giant prawns and after cooling, peel and cut each into 10 large slices. Arrange on a large plate (a bed of bamboo shoots is optional). Serve with four bowls filled with different sauces for dipping.
Sweet salad dressing, hot sesame sauce, ginger-vinegar sauce, and scallion flavored pepper-sesame sauce are those most commonly served in restaurants, although sweet and sour sauce, oyster sauce, and plain mustard can also be used.
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