0:00 / 5:17

Juicy Poached Shrimp

Name: Juicy Poached Shrimp
Prep time: 3 min
Cook time: 4 min
Total time: 7 min
Yield: 2 servings
Cuisine: chinese
Ingredients: tiger prawns; water; scallion; ginger; Salt; rice wine

groups2 servingsspeedEasycountertopsPrep: 3 minsskilletCook: 4 minsscheduleTotal: 7 minsoutdoor_grillBoiled

Allergens:warningShellfish

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

3 Steps Total

Active Cooking

00:00:17

warningStay safe

Hot water easily splashes when adding ingredients to a rolling boil; gently add the scallions, ginger, and salt close to the water surface to avoid scalding.

Pour 900ml water (about 3 times the volume of the shrimp) into a pot and bring to a rolling boil over high heat. Add 2 scallion stalks and 3 ginger slices to eliminate fishiness, then add 10g salt and stir until fully dissolved.

local_fire_departmenthigh heat to boil

lightbulb

Watch out

Water must be at least 2 to 3 times the volume of shrimp and salt ratio at 1% to 2%, otherwise insufficient heat capacity will prevent the shrimp proteins from setting firmly and bouncing.

Ingredients:water (900 ml)scallion (2 piece)ginger (3 slice)Salt (10 g)

Tools:saucepan

Active Cooking

00:02:30

warningStay safe

Pour the fresh shrimp steadily to prevent large splashes of boiling water from scalding your hands or arms.

Ensure the water is at a rolling boil, add 300g fresh shrimp all at once, immediately pour in 15ml rice wine, and gently stir with a skimmer so the shrimp disperse and heat evenly.

local_fire_departmenthigh heat

lightbulb

Watch out

Rice wine must be added right along with the shrimp

adding it too early will cause alcohol to evaporate prematurely, losing its deodorizing effect

Ingredients:tiger prawns (300 g)rice wine (15 ml)

Tools:skimmer

Active Cooking

00:03:05

Once the water returns to a boil, turn down heat slightly to medium-low and cook for about 1 minute. When most shrimp turn bright red and curl into a U-shape, immediately scoop them out with a skimmer, drain well, spread onto a serving plate, and let residual heat finish cooking them thoroughly.

local_fire_departmentmedium-low heat, about 1 minute

lightbulb

Watch out

Scoop out the shrimp as soon as the bodies curl

do not overcook until they shrink and peel from the shells, otherwise the meat loses moisture and becomes tough and dry. Do not rinse with cold water after plating

Ingredients:tiger prawns

Tools:serving plateskimmer