White Boiled Shrimp (白灼虾)
May 29th, 2010 15 Comments

White Boiled Shrimp (白灼虾)

White Boiled Shrimp (白灼虾)
White Boiled Shrimp (白灼虾) pictures (3 of 3)

To many Chinese, one of the best ways to prepare live shrimp is to boil (白灼) as boiling retains the natural sweetness and freshness of the shrimp. All you need is a very simple soy dipping sauce and you are guaranteed to have a great meal. In many Cantonese-style restaurants here in the United States, whenever live shrimp is in season, for example: Santa Barbara spot prawn (珊瑚虾) or sea prawn (海虾), you will see loads of patrons ordering white boiled shrimp, or 白灼虾. Everyone would just dig in as soon as the shrimp is served. I am a huge fan of this classic Cantonese dish but eating out is rather expensive, at an average of $15-$20 per lb…

This morning, I went to the Asian market in Little Saigon and chanced upon a great sale—fresh live shrimp (竹节虾) for only $3.99 per lb! I got myself a pound of these babies and had a shrimp feast. What I love most about fresh live shrimp is that the head is filled with egg-like goodness that is so creamy, sweet, and super delicious. What’s more, the flesh was so smooth and bouncy because the shrimp was pretty much alive and kicking! Just peel off the shrimp shell, suck the eggy and juicy head dry, dip the shrimp in the soy sauce and you will be in shrimp heaven. The sweetest thing of all: the price tag is only $3.99.

Tagged as:

15 comments... read them below or add one

  1. Nicole says:

    You are right, this dish is so expensive if you eat out and you know the restaurant just boils the shrimp. $3.99 is a great deal. Are they the spot prawn?

  2. Mark says:

    I think I could eat shrimp all day. Can you ever eat too much of them.

  3. veron says:

    We have these shrimps called jumping shrimp in the Philippines. You literally have to put the lid on the pan because the shrimp would jump out. They were the best tasting sweetest shrimp I have ever had!

    • Veron – the name of jumping shrimp sounds super delicious. I think I know what you mean. My uncle in Hong Kong cooked us these shrimps when we visited him, and yes, the shrimp were basically jumping out of the wok/pan!!

  4. I wish I could have some after reading your description.

  5. Shrimp lovers are all around the world! Love your simple and beautiful recipe to savour the shrimp taste on its own, with a hint of soy :)

  6. This is one of the best way to enjoy fresh shrimps. I have always thought that there is more to the dipping sauce but I guess when the prawns are fresh, simple soya sauce and chilli would indeed be good enough!

  7. JON says:


  8. sweetbird says:

    I don’t think I’ve ever seen live shrimp available for purchase. If I ever do see them, though, I’m now sure of what I’ll do with them. Looks delicious!

  9. nancygeorgia says:

    Made this last night. Easy, and awesome tasting. I added a little garlic to the simmer… this is instant classic goodness.

  10. Jenny says:

    Yum! Thank you so much for this post, it reminds me of so many wonderful meals with my family (at home and at restaurants.) My family (in NY and Shanghai) like to dip the shrimp in Chinkiang vinegar or sometime a combination of vinegar, soy sauce, a little sugar and some ginger and garlic. It’s delicious!

  11. tenzin rabgyal says:

    its an excellent dishese ..

  12. shuman says:

    i am a food lover . it is my hobby & i love to test different food.

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current ye@r *

Thanks for visiting Rasa Malaysia, #9 most popular cooking blog. Please like Rasa Malaysia on Facebook, join email or RSS for new recipes!

Facebook  |  Email  |  RSS