Poached Prawns (Bai Zhu Xia)
A classic Cantonese technique, poaching fresh prawns in boiling water preserves their natural sweetness and bouncy texture. Served with a ginger-scallion dipping sauce, it’s simple yet exquisite.
Ingredients
10 items- Fresh prawns (shrimp) 500g (1.1 lb)
- Ginger 1 piece (15g)
- Scallions 2 stalks
- Light soy sauce 2 tablespoons
- Black vinegar 1 tablespoon
- Minced ginger 1 teaspoon
- Minced garlic 1 teaspoon
- Sugar 1/2 teaspoon
- Sesame oil 1 teaspoon
- Ice cubes as needed
Nutrition
Steps （6 steps）
Prepare prawns: snip off whiskers and legs, devein by removing the dark vein from the second segment. Rinse and drain thoroughly.
Make dipping sauce: combine light soy sauce, black vinegar, minced ginger, minced garlic, sugar and sesame oil in a small bowl. Stir well.
Bring a large pot of water (enough to fully submerge prawns) to a boil over high heat. Add ginger slices and scallion sections.
Once water is boiling, add prepared prawns. Gently stir with a strainer. Cook over high heat until they turn pink and curl, about 1-2 minutes. Immediately remove.
(Optional) Transfer prawns to a bowl of ice water for 10 seconds to firm up the meat, then drain well.
Arrange prawns on a serving plate, garnish with shredded ginger and scallions. Serve immediately with dipping sauce.
Tips
Use plenty of water and keep the heat high; remove prawns as soon as they turn pink to avoid overcooking. The ice bath is key for a snappy texture. Adjust ginger and garlic in the sauce to taste.
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