Boiled Shrimp with Ginger and Scallion
Tender and springy boiled shrimp, best to taste the natural flavor. Ginger and scallion remove fishiness and enhance freshness; dip in sauce for an incredible taste. A classic Cantonese dish.
Ingredients
8 items- Fresh shrimp 500 g
- Ginger 1 piece
- Scallion 2 stalks
- Shaoxing wine 1 tbsp
- Ice cubes as needed
- Light soy sauce 2 tbsp
- Vinegar 1 tbsp
- Sesame oil 1 tsp
Nutrition
Steps （6 steps）
Using scissors, trim the shrimp whiskers and sharp rostrum, devein from the back, rinse under cold water and drain well.
Add enough water to a pot, add ginger slices, scallion sections and 1 tbsp Shaoxing wine, bring to a boil over high heat.
Once boiling, add the shrimp, gently stir with a slotted spoon, and cook over high heat for 1-2 minutes until the shrimp curl and turn pink.
Immediately remove the shrimp and plunge into prepared ice water for 20 seconds to firm up the meat, then drain and arrange on a plate.
In a small bowl, combine 2 tbsp light soy sauce, 1 tbsp vinegar, 1 tsp sesame oil, shredded ginger and scallion, stirring well to make the dipping sauce.
Arrange the shrimp on a serving plate with the dipping sauce bowl in the middle. Serve immediately while hot for the best flavor.
Tips
The key to perfect boiled shrimp is fresh ingredients and precise timing; remove as soon as they change color. The ice bath makes the meat extra bouncy. Adjust the dipping sauce to your taste, but soy sauce and ginger are essential.
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