Blanch medium shrimp

Blanched medium shrimp

　　A famous dish from Guangdong and Guangxi. The shrimp are briefly blanched in boiling water, then tossed with seasonings before eating. “Blanching” means cooking ingredients in boiling broth or water. There is no sauce added, nor starch thickener, mainly to preserve the original flavor of the ingredients. The blanching time must be short, the heat high, and the ingredients absolutely fresh. “Blanched white shrimp” and “blanched white conch” are both refined delicacies in Cantonese cuisine.

Beihai produces more than thirty varieties of shrimp, with prawns being particularly famous. Prawns are large in size, rich in meat, delicious in flavor, and highly nutritious. They are one of the most beloved seafood items among locals. Beihai people are particular about how they eat shrimp—they prefer live shrimp, wild-caught shrimp (referred to as “caught shrimp” by locals), and blanched shrimp. When they go to restaurants, they first go to the shrimp tank to inspect the shrimp, preferring large tiger prawns or spotted prawns, and will request to return any farmed shrimp. Why eat live shrimp? There’s a local saying: “Fish, shrimp, and crabs stink once dead.” Why eat wild shrimp? Beihai people often compare wild shrimp to farmed shrimp as akin to free-range chickens versus battery-farmed chickens. Why blanch? Blanched shrimp retain their original flavor—delicious, refreshing, tender, and not heating (as in causing internal heat). Restaurant owners can’t fake them either. Dead shrimp can’t pass as blanched—they turn not only off-flavored but also develop black heads. Farmed shrimp can’t pass either—their blanched color is a bright red, while wild shrimp are lighter in color—you can tell at a glance.

Cooking Method:

1. Rinse the fresh shrimp, and place shredded chili on the serving plate.

2. Heat oil in a pan over high heat, pour it over the shredded chili, then mix in light soy sauce, sesame oil, shredded scallions, minced ginger, and salt.

3. Boil water over high heat, add the fresh shrimp, and blanch until cooked. Remove, drain the water, arrange on a plate, and serve with the chili sauce.