Cantonese-style white boiled shrimp

Cantonese-style white boiled shrimp

16 ratings

Zhan, editor


„Incredibly easy! Takes no time for such a tasty result!“

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g
fresh large shrimp (with shell and head)
15 g
ginger
½
red bell pepper
2
scallions
1½ tbsp
vegetable oil
40 ml
light soy sauce
40 ml
oyster sauce
2 tbsp
rice wine (optional)
Metric
Imperial
  • 500 g fresh large shrimp (with shell and head)
  • 15 g ginger
  • ½  red bell pepper
  • 2  scallions
  • 1½ tbsp vegetable oil
  • 40 ml light soy sauce
  • 40 ml oyster sauce
  • 2 tbsp rice wine (optional)

Utensils

  • frying pan
  • cutting board
  • knife
  • large pot

Enjoy with

Sauvignon blanc
A fresh and bright pair for this simple but flavor- and umami-packed dish.

Nutrition per serving

Cal
198
Protein
25g
Fat
8g
Carb
4g

Step 1/3

Peel and julienne ginger and slice bell pepper and scallions. Set aside.
  • 15 ginger
  • ½ red bell pepper
  • 2 scallions
  • cutting board
  • knife

Peel and julienne ginger and slice bell pepper and scallions. Set aside.

Step 2/3

Bring a large pot of water to a boil; add wine if using. Add shrimp and cook until they turn white, approx. 2 min. Drain and set aside.
  • 500 large shrimp
  • 2 tbsp rice wine (optional)
  • large pot

Bring a large pot of water to a boil; add wine if using. Add shrimp and cook until they turn white, approx. 2 min. Drain and set aside.

Step 3/3

Heat up some oil in a frying pan. Add ginger and sauté until fragrant. Add light soy sauce and oyster sauce, mix to combine, and simmer for approx. 1 – 2 more min. Serve shrimp topped with bell pepper, scallions, and dipping sauce. Enjoy!
  •  tbsp vegetable oil
  • 40 ml light soy sauce
  • 40 ml oyster sauce
  • frying pan

Heat up some oil in a frying pan. Add ginger and sauté until fragrant. Add light soy sauce and oyster sauce, mix to combine, and simmer for approx. 1 – 2 more min. Serve shrimp topped with bell pepper, scallions, and dipping sauce. Enjoy!