Many believe boiling shrimp is as simple as tossing them into boiling water until cooked. However, this method often results in bland, mushy shrimp lacking the vibrant red color found in restaurant dishes. To achieve perfectly boiled shrimp with a sweet, firm texture and appealing color, follow these expert tips.
Ingredients
– Half a lemon.
– 1 stalk of green onion (white part).
– 1 spring onion.
– 1 piece of ginger.
– 20 ml white wine.
– A dash of cooking oil.
Detailed Steps
– Selecting Shrimp: Choose fresh, live shrimp for a sweet, firm texture. Avoid frozen or dead shrimp, as they tend to become mushy and emit an unpleasant fishy odor.
– Preparation: Remove the black vein along the shrimp’s back, rinse thoroughly, and pat dry. Chop the green onion and spring onion into sections, slice the ginger into thin strips, and cut the lemon into thin slices, reserving the remaining juice.
– Infusing Aromatics: Heat a pan with a bit of oil, sauté the green onion and ginger until fragrant, then add the white wine and simmer until the alcohol evaporates.
– Boiling Shrimp: Bring enough water to a boil in a pot, add the lemon slices and juice. Once boiling vigorously, add the prepared shrimp. When they turn red and float to the surface, cook for an additional minute, then remove from heat.
– Serving: Transfer the shrimp to a plate while hot.
Serve with dipping sauces like sweet and sour fish sauce, lemon pepper salt, or seafood sauce for added flavor.
Key Tips for Boiling Shrimp:
Adding lemon during boiling eliminates fishy odors, enhances aroma, and deepens flavor.
Use white wine only after simmering to reduce alcohol content, ensuring shrimp remain sweet and fragrant.
Avoid overcooking to prevent tough, dry shrimp.
With these simple tips, your boiled shrimp will boast a vibrant red color, sweet and firm texture, rivaling any restaurant dish.
Good luck!
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