Yields:
4 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
5 Mins
Total Time:
20 Mins
White boiled shrimp is a classic dish in Cantonese cuisine, known for its simple and light flavor, as well as tender and fresh shrimp meat. People in Guangzhou like to use the method of white boiling to cook shrimp, in order to preserve its original freshness, sweetness, and tenderness, and then peel the shrimp and dip it in sauce before eating.
Ingredients
Adjust Servings
- SAUCE:
Instructions
-
To prepare the dipping sauce, whisk together minced garlic, chopped scallion, sesame oil, light soy sauce, and sugar in a small bowl. Stir to combine. Set aside.
-
In a medium pot, add ginger, scallion and water and bring it to a boil. Carefully add the shrimp to the boiling water and cook for 1 minute, or until the shrimp turn pink.
-
Using a slotted spoon, quickly transfer the boiled shrimp to a plate.
-
Serve with the dipping sauce!
