White Boiled Shrimp (Boiled Shrimp with Soy Dipping Sauce)
White Boiled Shrimp (Boiled Shrimp with Soy Dipping Sauce) is a home-style seafood dish at difficulty 2/5 (Easy), about 519 kcal. White Boiled Shrimp is a classic, speedy Cantonese dish. Ingredients and step-by-step instructions are below, with notes for home cooking.
2 / 5
★★☆☆☆
519 kcal
Ingredients
- Shrimp
- Onion
- Ginger
- Garlic
- Scallions
- Cooking oil
- Soy sauce
- Cooking wine
- Sesame seeds
- Oyster sauce
- Vinegar
Steps
- Chop the onion into small pieces and slice the ginger. Place them at the bottom of a flat frying pan.
- Rinse the raw shrimp (removing the black vein and trimming the legs and antennae are optional steps). Drain the water and arrange the shrimp on top of the onion and ginger slices in the pan.
- Pour cooking wine into the pan. Cover with a lid. Cook on medium heat for 1 minute, then turn to low heat for 5 minutes, and turn off the heat to rest for 5 minutes.
- While the previous step is in progress, prepare the dipping sauce:
- Finely chop the scallions and mince the garlic. Pour in soy sauce, sesame seeds, and vinegar, and stir well.
- Heat the cooking oil until hot and pour it over the prepared dipping sauce.
- Remove the cooked shrimp from the pan and serve on a clean plate.
Notes
White Boiled Shrimp is a classic, speedy Cantonese dish. The shrimp meat is fresh, sweet, firm, and tender, offering a truly authentic flavor. Shrimp is rich in high-quality protein and various minerals; paired with the dipping sauce, it is appetizing and not greasy. The method is simple and has a high margin for error, making it very beginner-friendly. From prep to serving, it takes about 15 minutes.
Estimated Difficulty: ★★
Estimated Calories: 519 kcal
Group: White Boiled Shrimp
Calculations:
Determine how many servings you plan to make before cooking. One portion is perfect for 1 person.
Total Quantities:
- Shrimp: 250g per serving (recommended for 1-2 people)
- Scallion: 1 root
- Ginger: 1 piece
- Onion: 1 head
- Garlic: 5-8 cloves
- Cooking oil: 10-15 ml
- Cooking wine: 20 ml
- Soy sauce: 10-15 ml
- Sesame seeds: 1 handful
- Vinegar: 10 ml
- Oyster sauce: 10 ml
Technical Details:
- Do not use high heat at the start to prevent the pot from burning.
- If the pot lid has a ventilation hole, adjust the time accordingly (increase the medium heat time by 30 seconds).
- The dipping sauce is actually optional. The natural freshness of shrimp is excellent on its own without water diluting the flavor. You can serve it simply with vinegar.