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Waterless Salt-Baked Boiled Shrimp with Special Soy Dip

Name: Waterless Salt-Baked Boiled Shrimp with Special Soy Dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: tiger prawns; Salt; water; soy sauce; scallion; ginger; red onion; cilantro; Sichuan peppercorn

groups4 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 10 minsscheduleTotal: 20 minsoutdoor_grillPan-fried

Allergens:warningShellfishwarningSoywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

5 Steps Total

Preparation

00:00:29

warningStay safe

Handle live raw shrimp carefully to avoid getting punctured by the sharp rostrum or spines on the head.

Add 500ml water and 1 tsp salt into a basin and stir until dissolved. Soak and wash 750g large shrimp in the light salt water to clean off surface impurities.

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Watch out

Soaking in light salt water for 5 to 10 minutes helps clean and sterilize

do not soak too long or the shrimp flesh will absorb excess water and lose firmness

Ingredients:water (500 ml)Salt (1 tsp)tiger prawns (750 g)

Tools:mixing bowl

Preparation

00:00:33

warningStay safe

Hold the shrimp firmly when using sharp shears and toothpicks to prevent slipping and accidental cuts.

Make a small diagonal snip at the head above the eyes using kitchen shears and gently extract the dark stomach sac with the tip. Then insert a toothpick into the second joint of the shrimp body to pull out the black digestive vein completely, keeping the shrimp body and roe intact.

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Watch out

Do not cut off the whole shrimp head, otherwise the valuable shrimp roe will leak out and the appearance will be ruined.

Ingredients:tiger prawns

Tools:toothpickkitchen shears

Active Cooking

00:01:10

Add 45ml low-sodium light soy sauce and 30ml water to a wok. Add 20g sliced red onion, 10g sliced ginger, 15g scallion sections, and 10g cilantro. Simmer over medium-low heat until boiling and infused with vegetable aromas. Turn off the heat, pour the sauce into a small bowl, and remove the aromatics.

local_fire_departmentmedium-low heat, gently simmer until boiling

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Watch out

Do not drizzle hot oil into the finished dipping sauce

keep it light and clean, otherwise the heavy oil will mask the delicate sweetness of the shrimp

Ingredients:soy sauce (45 ml)water (30 ml)red onion (20 g)ginger (10 g)scallion (15 g)cilantro (10 g)

Tools:wokbowl

Active Cooking

00:01:59

Evenly sprinkle 1 tsp salt across the bottom of a dry pan, then cover thoroughly with 30g scallion sections and 20g shredded ginger as a protective bed. Layer the cleaned shrimp flat over the scallions and ginger, then sprinkle another 1 tsp salt and 3 Sichuan peppercorns on top. Cover tightly with the lid, add zero water, and cook over medium heat for 6 minutes until the shrimp turn completely bright orange-red and release sizzling aromatic juices.

local_fire_departmentmedium heat, covered for 6 minutes

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Watch out

Make sure the ginger and scallions form a dense bed to shield the shrimp from direct pan heat and prevent burning

keep cooking time strictly to 6 minutes, otherwise the shrimp meat will overcook and turn rubbery

Ingredients:Salt (2 tsp)scallion (30 g)ginger (20 g)tiger prawnsSichuan peppercorn (3 piece)

Tools:pan

Active Cooking

00:02:45

Turn off the heat and remove the lid. Using chopsticks, transfer the cooked shrimp onto a large round white serving platter, arranging them neatly in an overlapping circular ring with heads facing inward and tails outward. Place the bowl of dipping sauce in the center and serve immediately.

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Watch out

The freshly cooked shrimp are very hot

handle with chopsticks while plating to avoid burning your fingers

Ingredients:tiger prawnssoy sauce

Tools:serving platechopsticks