Imported from Instagram
Poached Shrimp (Partially Thawed Frozen Shrimp)
A simple poached shrimp recipe using frozen white shrimp or tiger prawns. The key is to rinse off the surface ice under running water, keeping the shrimp partially thawed before cooking. Boil over high heat for 1 minute, then cook over the lowest heat for another 1 minute. Finally, cool the shrimp in ice water to keep the meat firm.
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Ingredients
- Frozen white shrimp or tiger prawns (Quantity not specified; rinse off the surface ice under running water until the shrimp can be separated easily and are partially thawed. Trim the sharp points that may cause injury, and remove the vein by lifting it out from the second segment (as described in the video).)
- Ginger slices (Quantity not specified)
- Scallion sections (Quantity not specified)
- 3 匙 Salt (The original recipe uses the unit “spoon” without specifying its size; a slightly generous amount may be used in the cooking water so the shrimp develop a naturally sweet flavor.)
- 1 匙 Rice wine (The original recipe uses the unit “spoon” without specifying its size.)
- Water (Add enough water to cover the shrimp; quantity not specified.)
- Ice cubes (For cooling the shrimp in an ice-water bath; quantity not specified.)
Steps
- 1
Take the shrimp out of the freezer only when you are ready to cook them. Rinse off the surface ice under running water until the shrimp can be separated easily, keeping them partially thawed.
- 2
Trim the sharp points at the front of the shrimp to prevent injury. Insert a pick at the second segment and pull out the vein. Handle the partially thawed shrimp gently to prevent the vein from breaking.
- 3
Add enough water to a pot to cover the shrimp, and bring it to a boil.
- 4
Once the water boils, add the scallion sections and ginger slices.
- 5
Add 3 tsp salt and 1 tsp rice wine; the original recipe notes that using slightly more salt helps give the cooked shrimp a sweet flavor.
- 6
Add the partially thawed shrimp and start timing as soon as they enter the pot.
- 7
Boil over high heat for 1 minute.
- 8
Reduce the heat to the lowest setting and cook for another 1 minute.
- 9
Immediately remove the shrimp and place them in ice water until cooled. Serve when ready.
Notes
The source does not provide quantities for the shrimp, ginger slices, or scallion sections, nor does it clearly specify the size of the “spoon” used for the salt and rice wine. The video recommends not thawing frozen seafood in the refrigerator or by soaking it in water; instead, rinse off only the surface ice under running water immediately before cooking. Five-spice sauce is mentioned in the video as an accompaniment, but no recipe is provided, so it is not included in the ingredients.
Nutrition per serving
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