Cantonese-style white boiled shrimp

Cantonese-style white boiled shrimp

Based on 19 ratings
Yingpin

Yingpin

Contributor

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
250 g
fresh large shrimp (with shell and head)
g
ginger
¼
red bell pepper
1
scallions
¾ tbsp
vegetable oil
20 ml
light soy sauce
20 ml
oyster sauce
1 tbsp
rice wine (optional)
MetricImperial

Utensils

cutting board, knife, large pot, frying pan

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How-To Videos

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How to peel ginger

Nutrition per serving

Cal198
Fat8 g
Protein25 g
Carb4 g
  • Step 1/3

    Peel and julienne ginger and slice bell pepper and scallions. Set aside.
    • g ginger
    • ¼ red bell pepper
    • 1 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.
    • 250 g large shrimp
    • 1 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!
    • ¾ tbsp vegetable oil
    • 20 ml light soy sauce
    • 20 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!

  • Enjoy your meal!

    Cantonese-style white boiled shrimp

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