Cantonese-style white boiled shrimp

Based on 18 ratings

Yingpin

Community Member

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
scallions
1½ tbsp vegetable oil
40 ml light soy sauce
40 ml oyster sauce
2 tbsp rice wine (optional)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large pot
  • frying pan

Nutrition per serving

Cal
198
Protein
25 g
Fat
8 g
Carb
4 g
  • Step 1/3

    Peel and julienne ginger and slice bell pepper and scallions. Set aside.
    • 15 g ginger
    • ½ red bell pepper
    • 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 g 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!
    • 1½ 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!