粤菜 Cantonese广东 Guangdong

白灼虾

Name: White Poached Shrimp
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 1-2
Cuisine: Cantonese
Ingredients: 250 g Shell-on shrimp; 1 stalk Scallion; 20 g Fresh ginger; 1 small Red onion; 5-8 cloves Garlic; 20 ml Shaoxing wine; 15 ml Light soy sauce; 10 ml Chinkiang vinegar; 10 ml Oyster sauce; 5 g Toasted sesame

White Poached Shrimp / Báizhuó Xiā

26 分钟1-2人份简单不辣

鲜 Savory嫩 Tender香 Aromatic

菜品故事

White poached shrimp is a classic Cantonese approach to seafood: use gentle heat, keep the shell on for sweetness, and let a fresh ginger-scallion base perfume the pan. The sauce is served separately so the shrimp stay clean, tender, and naturally briny rather than hidden beneath a heavy glaze.

White poached shrimp with ginger, scallion, and a savory dipping sauce

食材清单

公制与美制用量分别记录，切换时不会自动换算。

主要食材

鲜虾

Shell-on shrimp / Xiān Xiā

250 g

葱

Scallion / Cōng

1 stalk

姜

Fresh ginger / Jiāng

20 g

洋葱

Red onion / Yángcōng

1 small

调味料

蒜

Garlic / Suàn

5-8 cloves

料酒

Shaoxing wine / Liàojiǔ

20 ml

海外平替： Use dry sherry or a mild Japanese cooking sake when Shaoxing wine is unavailable.

酱油

Light soy sauce / Jiàngyóu

15 ml

香醋

Chinkiang vinegar / Xiāngcù

10 ml

海外平替： Use rice vinegar with a small pinch of sugar for a lighter but balanced alternative.

蚝油

Oyster sauce / Háoyóu

10 ml

装饰辅料

芝麻

Toasted sesame / Zhīma

5 g

切换单位不会重新估算食材用量。

制作步骤

按普通家庭厨房的锅具和火力整理。

1
Build the aromatic bed
Cut the red onion into small wedges, slice the ginger, and cut the scallion into short lengths. Spread them across the base of a wide lidded skillet so the shrimp will sit above the hottest surface.
2
Prepare the shrimp
Rinse the shrimp well and drain thoroughly. Trim the sharp legs and remove the vein only if you prefer; keep the shells and heads on so the shrimp stay sweet and protected during the gentle cook.
3
Poach gently
Lay the shrimp over the aromatics, pour in the Shaoxing wine and 60 ml water, then cover. Cook over medium heat for 1 minute, lower to a gentle simmer for 5 minutes, then turn off the heat and rest covered for 5 minutes.
4
Mix the dipping sauce
While the shrimp cook, finely mince the garlic and combine it with soy sauce, vinegar, oyster sauce, and sesame. Keep the sauce separate so it sharpens each bite without masking the shrimp.
5
Plate and serve
Transfer the shrimp and aromatics to a warm plate as soon as they are opaque and curled. Serve immediately with the dipping sauce on the side for a clean, tender finish.