Poached Shrimp

Poached Shrimp

　　The dish is called “Poached Shrimp” because people in Guangzhou prefer to cook shrimp using the poaching method. This technique preserves the shrimp’s natural sweet, fresh, and tender flavors. The shrimp are then shelled and served with a dipping sauce.

　　Cuisine: Cantonese

　　Flavor: Spicy and aromatic

　　Price: 40–80 RMB

　　Ingredients:

　　500g whiteleg shrimp, 25g red chili peppers (fresh, pointed), 50g light soy sauce, 5g sesame oil, 5g salt, 10g ginger, 10g scallions, 5g peanut oil.

　　Preparation Method:

　　1. Rinse the fresh shrimp.

　　2. Arrange shredded chili pepper on the serving plate.

　　3. Heat oil in a pan until very hot, pour it over the chili pepper, then mix in light soy sauce, sesame oil, scallion shreds, minced ginger, and salt. Stir to combine.

　　4. Bring water to a rolling boil in a pot, add the shrimp and blanch until just cooked. Remove, drain, and arrange on a serving platter. Serve with the prepared dipping sauce.

　　Tip: Avoid stirring the shrimp while they are being blanched in boiling water to prevent the heads from falling off.

　　Food Incompatibilities:

　　Whiteleg Shrimp: Shrimp should not be eaten with certain fruits. Shrimp are rich in protein and calcium. Consuming them with tannin-rich fruits such as grapes, pomegranates, hawthorn, or persimmons can not only reduce the nutritional value of the protein, but also cause the tannins to bind with calcium ions, forming insoluble compounds that may irritate the digestive system. This may lead to discomfort, including vomiting, dizziness, nausea, and abdominal pain or diarrhea. Seafood and these fruits should be consumed at least two hours apart.