Name: Boiled Shrimp Cantonese
Cuisine: China
Ingredients: 3 cups cold water; ¾ pound medium shrimp (20 to 22 shrimp)

Preparation info

Difficulty
Medium

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.

Ingredients

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

Method

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.
</