White boiled shrimp is a variety of night dish in Cantonese cuisine. Boil (白灼) is one of the best ways to prepare live shrimp, as boiling retains the natural sweetness and freshness of the shrimp. If you are to cook this White boiled shrimp recipe, consider cooking them in their shells, for it protects the meat from drying out and helps them retain maximum flavor. If you wish, prepare the shrimp in plain water.
For the Dipping Sauce:
Sliced green chilies
2 tablespoons soy sauce (add 1 teaspoon of hot water to dilute it)
Steps to Cook White Boiled Shrimp
Yield: 12 to 15 appetizer servings
In a large saucepan, combine:
10 cups water
2 bay leaves
8 black peppercorns
1/2 bunch fresh parsley
1 small lemon, quartered
1 medium onion, cut into eighths
2 celery stalks, cut into 2-inch lengths
1 tablespoon salt
1/2 teaspoon ground red pepper
Bring them to a boil, then reduce the heat. and simmer uncovered, for 10 minutes. Strain the liquid and return it to the pan.
Add: 2 pounds shrimp, any size, fresh or frozen, preferably in their shells for best flavor
Return the liquid to a boil, reduce the heat, and simmer uncovered, for 2 minutes exactly. Drain the shrimp, remove to a platter, and let cool.
Serve with soy sauce. In china people wash their hands in a bowl of warm tea and lemon when finished.
Related Chinese Recipes
Copyrights © Chinese cooking
link:/shrimp-recipes/cantonese-white-boiled-shrimp/
Please indicate the author and link to original source when reproduced!
