Boiled Shrimp Cantonese

Bok Chuk Hoi Har

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

A favorite in the city of Canton, where these shrimp, prepared under the name of “scalded ocean shrimp” are served in many restaurants and hotels, particularly at banquets. The shells are left on, and the fun of eating the shrimp is much the same as at a Louisiana shrimp boil.


  • ¾ pound medium shrimp (20 to 22 shrimp)
  • 3 cups cold water


  1. Squeeze each shrimp ½ inch from the top and the vein will pop out. Gently pull the vein out, then wash each shrimp well, drain off water, and set aside.