Poached Fresh Shrimp
Poached Shrimp is a classic traditional Cantonese dish. It uses whiteleg shrimp or tiger prawns as the main ingredients. Prepared by the Cantonese poaching technique of brief blanching in boiling water, it preserves the original fresh, sweet and tender flavor of the shrimp meat to the fullest.
Difficulty
Advanced
Prep Time
15min
Cook Time
10min
Advanced · Heritage Classics
Method
Prepare the prawns
Trim off the prawn whiskers and rostrums. Remove the prawn vein starting from the third shell segment, then rinse and drain well. (You may cut along the back for more flavor; leaving it uncut preserves the original fresh taste.)
Prepare the cooking liquid
In a pot, combine water, ginger slices, green onion sections and 1 tbsp Chinese cooking wine. Bring to a full rolling boil over high heat.
Blanch the prawns
This is the most important step. Add the prawns and keep the heat high. Cook medium-sized sea prawns for 1.5–2 minutes; larger fresh prawns should take no more than 3 minutes. Remove them immediately once all prawns turn fully pink and curl gently into a C-shape.
Chill in ice water to retain crisp texture.
Transfer the prawns immediately into ice water and soak for 1–2 minutes for firm, springy flesh. If no ice water is available, cooled boiled water works as a substitute, though the effect will be slightly inferior.
Make the dipping sauce
Place minced garlic, sliced Thai chilies and chopped green onions in a bowl. Heat 1 tbsp hot oil and pour it over to release the aroma. Add light soy sauce, ½ tbsp black vinegar and a pinch of sugar, then stir well.
Chef's notebook
Chef's Tips
Add prawns to boiling water：
Never put prawns into cold water, or the flesh will be fishy and tough.
Shape of cooked prawns：
Prawns curled into an O-shape mean overcooked; the perfect shape is a C-shape.
eliminate fishiness：
Avoid salting the cooking water; season the dipping sauce. Salted boiling water causes prawns to lose their fresh sweetness.
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