Covered-pan shrimp with ginger and onion

Cut onion and slice ginger into a pan bed. Clean and drain shrimp, arrange over it and add wine; avoid deep piles and divide into pans for larger quantities. Separately chop scallion and garlic.

Cover, heat over medium and start a 1 min first check. Once steam forms, reduce to low. If the bottom dries early, add a little hot water to prevent the onion burning.

On low heat, start a 5 min check and maintain steam. Lift out the thickest shrimp and cut it open: flesh should be pearly white and opaque. Continue heating if needed; red shells alone are insufficient.

Gently warm the dip oil and garlic in a small pan until fragrant, turn off heat and cool slightly before mixing in scallion, soy, vinegar and sesame. Avoid pouring very hot oil into a bowl of wet ingredients.

After checking doneness, transfer shrimp to a clean plate with dip separately; watch for sharp shells.