Poached Shrimp in Ginger Broth

Name: Poached Shrimp in Ginger Broth
Yield: Makes 2 to 3 servings as a main dish or 4 to 6 servings as part of a multicourse meal
Cuisine: Singapore Hakka
Ingredients: 2 tablespoons thinly sliced garlic chives, or 2 tablespoons thinly sliced green onions, including green tops, plus ½ teaspoon minced garlic; 2 teaspoons Asian sesame oil; ¾ cup chicken broth, homemade or purchased; 2 teaspoons fish sauce, or to taste; 1 tablespoon thinly slivered fresh ginger; 1 pound shrimp (21 to 25 per pound), in their shells; ⅓ cup flat-leaf parsley leaves; 2 cups bean sprouts (about 4 ounces); ⅓ cup cilantro leaves

Preparation info

Makes
2 to 3
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Pour a ginger-spiked broth over lightly poached shrimp and bean sprouts for a refreshing and colorful dish that comes together in minutes. This recipe was inspired by a dish served by Chef Wong at Moi Kong Hakka Restaurant in Singapore to please his younger customers.

Ingredients

1 pound shrimp (21 to 25 per pound), in their shells
2 cups bean sprouts (about 4 ounces)

Asia
China
Singapore
Main course
Side dish
Gluten-free
Soup

Method

In a 3- to 4-quart pan over high heat, bring about 2 quarts of water to a boil. Meanwhile, peel the shrimp. Cut a lengthwise slit along the center of the back about