Cantonese Favorite - White Boiled Shrimp (Bak Cheok Har)

🎀 ORDER MANDY'S COOKBOOK NOW - https://geni.us/chinesecookbook 🥘 BUY A WOK - https://geni.us/carbon-steel-wok 🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - https://www.curatedkitchenware.com ❤️ SUPPORT THE CHANNEL - https://www.patreon.com/soupeduprecipes 🥢 PRINTABLE RECIPE - https://curatedkitchenware.com/blogs/soupeduprecipes/cantonese-white-boiled-shrimp-recipe-bak-cheok-har White boiled is a popular cooking method in which shrimp is prepared by flash-blanching in boiling water and served with an aromatic soy dipping sauce. It is the best way to enjoy the fresh sweet taste and the perfect tender texture of the shrimp. The best of all, this dish is so easy that even if you are a beginner, you can get in and out of the kitchen in no time. Ingredients for poaching the shrimp 454g / 1 pound fresh head-on and shell-on shrimp 3 liters / 12.5 cups water 45g / about 3 scallions, crushed 15g / about 5 slices ginger 6g / about 4 square inches lemon peel 56g / ¼ cup Chinese cooking wine, optional (Amazon Link - https://geni.us/shaoxing-wine) Ingredients for making the dipping sauce 9g / 1 Tbsp minced garlic 4.5g / ½ Tbsp minced ginger 6g / about 3 Thai bird’s eye chilies, diced (see page 23) 3g / 1 Tbsp diced cilantro 20g / 1.5 Tbsps hot vegetable oil 42g / 2.5 Tbsps soy sauce (Amazon Link - https://geni.us/light-soy-sauce) 2.1g / ½ tsp sugar Instructions Fill a big pot with water; add the ginger slices, scallions, and lemon peel, and then turn the heat to high. It will take about 10 minutes to come to a boil. While waiting, devein the shrimp by sticking a toothpick into the neck underneath the vein and then pulling it out. Once done, rinse the shrimp and drain thoroughly. Add the shrimp and Chinese cooking wine to the boiling water and cook for 1 minute. Then turn off the heat and put on the lid. Let the shrimp poach in hot water for 2-3 more minutes, depending on the size. If using peeled shrimp, poach for 1-2 minutes. Remove the shrimp from the pot and drain thoroughly. Optionally, trim off the messy shrimp legs and the sharp rostrum using a pair of kitchen sears. You can serve this dish hot or cold, depending on the season. If serving it cold, cool the shrimp in an ice bath for a few minutes. To make the dipping sauce, add the minced garlic, ginger, cilantro, and optionally diced Thai bird’s eye chilies into a heat-proof bowl. Heat the vegetable oil in a small saucepan until smoking hot and pour it onto the aromatics to activate the fragrance. Add the soy sauce and sugar. Stir thoroughly. Serve the shrimp with the dipping sauce. If you're using shell-on shrimp, you or your guests will need to peel them by hand, which can be messy. In Canton, it is customary to provide hot, wet towels alongside this dish.