Boiled Shrimp is a very classic and common dish in Cantonese cuisine. “Boiled” is a Cantonese cooking technique that refers to quickly blanching ingredients in boiling water to maintain the original flavor and tender taste of the ingredients. Shrimp, as a common seafood ingredient, is very suitable for cooking by boiling. Boiled Shrimp has a long history and has always occupied an important position in Cantonese cuisine. It is a very popular dish on family tables and banquets.
Features：
The characteristic of Boiled Shrimp is its fresh, tender and smooth taste and light and delicious taste. The shrimp meat has a Q-elastic and smooth taste after blanching, and it is fresh and sweet. The boiling method retains the original flavor of the shrimp to the greatest extent, and dipping it in a special seasoning sauce can enhance its deliciousness. This dish is simple to make, nutritious, and suitable for all ages.
Ingredients：
- Fresh shrimp: 500g
- Ginger: 15g
- Scallions: 15g
- Cooking wine: 10ml
- Light soy sauce: 30ml
- Aromatic vinegar: 15ml
- Sesame oil: 5ml
- White sugar: 3g
- Small red chili (optional): 5g
- Cooking oil: appropriate amount
Instructions：
- Process shrimp: Wash the fresh shrimp, cut off the shrimp whiskers and shrimp feet, and use a toothpick to remove the shrimp line.
- Blanch: Boil water in a pot, add ginger slices and cooking wine, put in the fresh shrimp and blanch, cook until the shrimp turns red and curls into a C shape, remove and drain.
- Make seasoning sauce: Mix light soy sauce, aromatic vinegar, sesame oil, white sugar and small red chili (optional) evenly to make a seasoning sauce.
- Plating: Plate the blanched shrimp, drizzle with the seasoning sauce, and sprinkle with chopped green onions.
Precautions：
- Choose fresh shrimp, preferably live shrimp.
- The blanching time should not be too long to avoid the shrimp meat from getting old.
- The seasoning sauce can be adjusted according to personal taste. If you like spicy food, you can add more small red chili.
- Adding ginger slices and cooking wine during blanching can remove the fishy smell of the shrimp.
- The blanched shrimp should be removed immediately to prevent the residual heat from making it old.
