Boiled shrimp is a classic Cantonese dish that is widely loved for its juicy texture and sheer seafood taste. Here's a closer look at the standard recipe for boiled shrimp:
1.Selection of shrimp:
Choose fresh, live shrimp with intact shells and plump bodies.
The size of the shrimp can be chosen according to personal preference, and generally medium-sized shrimp are more suitable for blanching.
2.Boil Water Steps:
Add enough water to the pan to cover the shrimp completely.
Add salt and cooking wine to taste and bring the water to a boil in advance.
Put the shrimp in boiling water and cook until the shrimp are discolored, red, and translucent, a process that usually takes 1-2 minutes.
3.Out of the pot processing:
Use a net or chopsticks to remove the cooked shrimp and immediately put them in ice water to cool. This step can make the shrimp meat more tender and maintain the original flavor of the shrimp.
Once removed, gently dry with a kitchen paper towel.
4.Dipping:
The traditional dipping sauce is a mixture of minced garlic, minced ginger, chopped coriander, and soy sauce. You can adjust the ratio of the dipping sauce according to your personal taste.
You can also choose other dipping sauces, such as lemon juice, chili sauce, etc., to match according to personal preference.
By mastering the correct method of boiling shrimp, you can taste the most authentic tender and juicy taste. Boiled shrimp has become a favorite seafood delicacy for many people due to its simple preparation steps and delicious taste.
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