Cantonese Boiled Shrimp

Name: Cantonese Boiled Shrimp
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Kewei Shrimp; A little bit each Ginger onion garlic; a little Cooking Wine; a little Very Fresh Soy Sauce; a little Vinegar; a little sesame oil

by Poetic heart

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

"Boiled" is a common cooking technique of Cantonese cuisine. Many people think that: "Boiled boiled" is just boiled in white water to remove. In fact, this is not the case. It is a literal misunderstanding. Real boiled shrimp still needs to be boiled. Several processes.
Boiled shrimp is also the simplest. It does not require too much seasoning, complicated processes, and does not require a lot of time. It does not even need to consider the temperature when it is eaten. It does not need to think too much about the decoration of the plate. It is matched with an equally simple seasoning dish. You can taste the original flavor on the table. "

Ingredients

200g Kewei Shrimp
A little bit each Ginger Onion Garlic
a little Cooking Wine
a little Very Fresh Soy Sauce
a little Vinegar
a little Sesame Oil

Cantonese Boiled Shrimp

1. Wash the Jiwei shrimp, remove the shrimp silk, and drain the water for later use.

2. Pour a little oil into the pot and heat it up.

3. Add the ginger and green onions in the oil and stir fry until fragrant. Add water and mix with cooking wine.

4. After the water is boiled, add the shrimps.

5. In about 2 minutes, the shrimp will turn red, and they can be fished out.

6. After removing it, quickly put it in ice water and soak for 10 minutes.

7. Mince the ginger and garlic separately.

8. Then add the very fresh, vinegar, and sesame oil and stir to make a dip.

9. After the prawns are drained, place them on a plate and dip them with dipping sauce to eat.

Tips:
1. If you only use boiling water for blanching, the fishy smell of the shrimp will still remain. Add ginger, green onions and cooking wine to boil the fish to remove the fishy smell.

2. Don't shovel the shrimp when it is just under the boiling water, just push it gently with chopsticks. So as not to shovel off the shrimp heads.

3: The dipping material can be adjusted according to personal taste.

4: Boiled shrimp is best to use fresh.

5: If you put it in ice water, the whole shrimp will look very full, and the shell and meat of the shrimp are also very crisp, and will not become soft after a long time. Regardless of the taste and meat quality, it has been well improved.