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The Ultimate Guide to Cooking Shrimp: A Secret Ingredient for a Mouth-watering Dish

4 November, 2024

Boiled shrimp is a simple and easy dish to make, but to get that perfect reddish hue and firm, sweet meat, you need to know the right preparation techniques.

First and foremost, selecting fresh ingredients is crucial. When buying shrimp, pay attention to the shell; fresh seawater shrimp usually have greenish-white shells, while male shrimp tend to be slightly pale yellow. The shell should be bright and clear, with the head and legs firmly attached to the body.

Preparing the shrimp before boiling

If you’re using frozen shrimp, choose the ones that are curved, as these are likely to be shrimp that were alive before freezing. Shrimp that have lost their freshness will have straight bodies due to muscle relaxation.

To get that desirable reddish color and firm texture, while also eliminating any fishy smell, you can add a few ingredients to the boiling water. Here’s a simple and effective tip to ensure your boiled shrimp turn out flavorful and delicious:

Boil the shrimp with pandan leaves for firmer and sweeter meat.

Boil shrimp with pandan leaves for a reddish hue, firmer texture, and delightful flavor

Ingredients:

10 fresh shrimp (large sea shrimp or prawns)
2-3 fresh pandan leaves

A pinch of salt

Water

Instructions:

Prepare the shrimp: Rinse the shrimp thoroughly under cold water. If you don’t intend to use the heads, feel free to remove them.

Prepare the pandan leaves: Wash the pandan leaves and cut them into short lengths.

Boil the shrimp:

Fill a pot with just enough water to submerge the shrimp.

Add the pandan leaves to the water. Not only will these leaves help impart a reddish color to the shrimp, but they will also eliminate any fishy odor and lend a subtle fragrance to the cooking water.

Bring the water to a boil and then add the shrimp.

Cook the shrimp over medium heat until they turn reddish and are cooked through, which usually takes 3-5 minutes, depending on their size.

Shrimp boiled with pandan leaves will exhibit a beautiful reddish color and have firmer, more flavorful meat.

How to Make Boiled Shrimp with Pandan Leaves for a Reddish Hue and Appealing Presentation

Preparing the shrimp:

Rinse the shrimp thoroughly under cold water, and feel free to use a brush to clean the shells. If desired, you can cut off the whiskers and legs for a neater appearance.

Add a touch of sugar to the boiling water for a more vibrant red color.

Preparing the pandan leaves:

Wash the pandan leaves and either tie them into a small bundle or cut them into sections approximately 10-15 cm long.

Preparing the boiling water:

Bring 1-2 liters of water to a boil in a large pot.

Add 1-2 tablespoons of salt and the pandan leaves to the boiling water. The salted water helps enhance the sweetness and flavor of the shrimp.

Boiling the shrimp:

Once the water is boiling, carefully place the shrimp into the pot and cook them for 3-5 minutes, depending on their size. They’re done when they turn reddish and their meat becomes firm. Be careful not to overcook the shrimp to avoid toughness.

Final touches:

As soon as the shrimp are cooked, remove them from the pot and plunge them into a bowl of cold water to halt the cooking process. This step helps maintain their crispness and vibrant color. Drain the shrimp, arrange them on a plate, and garnish with pandan leaves or fresh herbs.

For an even more vibrant reddish color, add a pinch of sugar to the boiling water. Serve the shrimp with a squeeze of lemon or a sprinkle of salt and pepper to enhance their flavor. Enjoy your beautifully cooked and delicious shrimp!