White boiled shrimp

White Boiled Shrimp

White boiled shrimp served in a traditional Cantonese style.

White boiled shrimp is a popular dish in Cantonese cuisine, known for its simplicity and emphasis on the natural flavors of the shrimp. This dish is often served as part of a larger meal, especially during festive occasions and banquets.

Preparation

The preparation of white boiled shrimp is straightforward, focusing on preserving the delicate taste and texture of the shrimp. Fresh shrimp are selected for their quality and size. The shrimp are typically boiled in lightly salted water, sometimes with the addition of a few slices of ginger or scallions to enhance the flavor subtly.

Once cooked, the shrimp are quickly removed from the boiling water to prevent overcooking, which can lead to a rubbery texture. The shrimp are then served immediately, often with a dipping sauce made from soy sauce, vinegar, and garlic.

Serving

White boiled shrimp is traditionally served with the shell on, allowing diners to peel the shrimp themselves. This method of serving helps retain the moisture and flavor of the shrimp. The dish is often accompanied by a simple dipping sauce, which complements the natural sweetness of the shrimp.

In a typical Cantonese meal, white boiled shrimp is served alongside other dishes, providing a contrast to more heavily seasoned or fried items. The simplicity of the dish allows it to stand out as a highlight of the meal.

Cultural Significance

In Chinese culture, shrimp is considered a symbol of happiness and good fortune. The word for shrimp in Cantonese, "ha," sounds like laughter, making it a popular choice for celebratory meals. White boiled shrimp, with its emphasis on purity and natural flavors, is often served during Chinese New Year and other important celebrations.

Related Pages

• Cantonese cuisine
• Shrimp
• Chinese New Year
• Soy sauce