CHINESE BOILED SHRIMP ACCOMPANIED WITH GINGER SCALLION DIPPING SAUCE
With only a few steps, you can make this summertime favorite: Boiled Shrimp with Ginger Scallion Dipping Sauce. In Asian cuisine, the shrimp is boiled extremely rapidly, and the taste is delivered by the ginger scallion dipping sauce, which most people are familiar with.
The best way to do it, in my opinion, is to do it this way. The sauce is where most of the variance comes from place to region, so feel free to alter it to your preference!
I’ve learned a few things about Chinese culture from my aunt while Bill and I were in Shanghai. Most of our family’s clothing and shoes were made by her when I was younger, and she’s also an excellent cook.
However, her cooking has become much simpler now that she is retired and elderly. We ate had her place a few times during this vacation, and her specialty is this poached shrimp dish.
FOR THE SAUCE:
- 1 tbsp. of ginger(minced)
- 1 tbsp. of scallion (minced)
- 1 tbsp. of oil
- 2 tbsp. of light soy sauce
- 1 tbsp. of water
- ½ tsp. of sugar
- ¼ tsp. of Chinese black vinegar
TO COOK THE SHRIMP:
- 1 pound of shrimp(450g)
- 3 slices of ginger
- 2 scallions (whole)
- 1½ tbsp. of salt
- 2 tbsp. of Shaoxing wine
- First, make the dipping sauce. In a small heat-proof bowl, combine the minced ginger and scallion. Flash-fry the ginger and scallions in 1 tablespoon of oil until the oil begins to smoke. Add the water, sugar, light soy sauce, and black vinegar to the mixture. Stir to combine the ingredients. Continue on mixing until all of the sugar has dissolved and the mixture is smooth. So there you have it.
- Following these instructions will help you trim, de-vein, and clean your shrimp to perfection, as seen in these step-by-step images. Set aside after rinsing and draining well.
- Salt and Shaoxing wine are added to a medium pot along with 5 cups of water and 3 slices of ginger. Boil the mixture for a few minutes. Slowly incorporate the shrimp into the mixture. As soon as they’re pink, the shrimp are done cooking. It’ll be over in a flash. If you want to avoid overcooking your shrimp, take them out of the pan as soon as you can. Make sure to include the dipping sauce when serving it!
- When it comes to making this dish ahead of time, the shrimp can be served at room temperature or refrigerated.