Poached White Shrimp白灼虾
Cantonese simplicity at its best — shell-on shrimp poached in ginger-scallion water just until pink and curled, then served with a light soy dipping sauce. A 12-minute dish that lets the seafood shine.
shaoxing-wine
1 tsp
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Add Water to Pot
Pour fresh water into the pot. Add ginger slices and scallion segments to perfume the poaching liquid.
Bring to a Boil
Once the water reaches a rolling boil, add the prepared shrimp (with legs trimmed) and cook briefly.
Poach Shrimp in Seasoned Water
Bring water with ginger and scallions to a boil. Add the shrimp and cook just until they curl and turn pink. Do not overcook.
Remove and Set Aside
Lift out the ingredients and set aside.
Prepare Dipping Sauce and Serve
Prepare your preferred dipping sauce and serve with the shrimp.
Serving Suggestion
Serve Poached White Shrimp hot with plain rice and one light vegetable side.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.
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