White-Boiled Shrimp

白灼虾

White-Boiled Shrimp — Home-styleGuangzhou home cooking.

Ingredients

• large shrimp, peeled and deveined, tails on
• ginger, thinly sliced
• scallion whites, cut into 3-cm pieces
• Shaoxing wine

Instructions

1. Fill a wide, deep pot with 1.5 L water. Add ginger slices, scallion whites, and Shaoxing wine. (Water is clear with faint golden tint from ginger.)
2. Bring to a vigorous boil, then reduce heat to medium-high and maintain a steady rolling simmer. (Large bubbles break constantly across entire surface.)
3. Gently add shrimp in a single layer. Do not stir — let them poach undisturbed. (Shrimp turn opaque pink with slight curling at tails.)
4. Immediately drain shrimp into a colander. Rinse *briefly* under cold running water for 5 seconds to halt cooking and firm texture. (Shrimp gleam with tight, glossy surface and springy feel.)
5. Arrange on a chilled plate. Garnish with reserved scallion greens and serve immediately with light soy sauce for dipping. (Shrimp sit upright, glistening, with vibrant green garnish.)