Poached Shrimp in Ginger Broth

Preparation info
  • Makes

    2 to 3

    servings as a main dish
    • Difficulty


Appears in

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.


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


  1. 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