Cantonese Boiled Shrimps Recipe

Name: Cantonese Boiled Shrimps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soy Dipping Sauce; 3 tablespoons light soy sauce; 1 tablespoon dark soy sauce; few sprigs Spring onions cut at diagonal thin strips; 1 hot chili cut into rings; 1 teaspoon minced garlic; 1 teaspoon minced ginger; 1 tablespoon sugar; 1 tablespoon hot oil (to pout over sauce); Blanching Stock; 3 ginger knob; 4 sprigs spring onions tie in knot; 250 milliliters Hua Diao or Shaoxing Chinese Wine; 1.5 liters water; 3 tablespoons salt; 1 tablespoon sugar; 1 tablespoon hot oil (to pout over sauce); 3 pounds fresh shrimps

Servings: persons

Soy Dipping Sauce
3 tablespoons light soy sauce
1 tablespoon dark soy sauce
few sprigs Spring onions cut at diagonal thin strips
1 hot chili cut into rings
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon sugar
1 tablespoon hot oil (to pout over sauce)
Blanching Stock
3 ginger knob
4 sprigs spring onions tie in knot
250 milliliters Hua Diao or Shaoxing Chinese Wine
1.5 liters water
3 tablespoons salt
1 tablespoon sugar
1 tablespoon hot oil (to pout over sauce)
3 pounds fresh shrimps

1
Mix all the ingredients together and pour hot smoking oil on top.
2
Boil blanching soup with all the ingredients above for half hour to release the ginger flavor.
3
The trick is not to get so many shrimps into the boiling water at once. Turn off the heat and quick blanch the shrimps. It's al dente when it all turn pink and flesh feels firm on a squeeze.
4
Stop the cooking process with an ice water bath.
5
Make it shine with a drizzle of hot smoking oil and garnish with cut spring onion and chili rings when serving.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Soy Dipping Sauce, 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, few sprigs Spring onions cut at diagonal thin strips, and more.

Yes, Cantonese Boiled Shrimps falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cantonese Boiled Shrimps

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