Chinese Poached Shrimp (Bai Zhuo Xia) in 20 Minutes

Clean the shrimp using kitchen scissors to snip off the heads and pull out the dark vein along the back.

Sprinkle salt on the shrimp and let them soak in clean water for 5 minutes.

Heat the pan without adding anything and toss in the shrimp, green onions, ginger slices, a pinch of salt, and a splash of cooking wine.

Cover the pan and steam for 5 minutes. If using a cast iron pan, add a little water to prevent sticking.

Let the shrimp cool slightly after steaming.

Prepare the dipping sauce by slicing scallions into thin rings.

Chop chili peppers into small pieces, adjusting the amount for desired spiciness.

Peel and finely mince garlic cloves.

Peel and mince a chunk of fresh ginger.

Combine all chopped ingredients in a bowl.

Pour hot oil over the mixture to release the flavors of the aromatics.

Add a tablespoon of soy sauce, a pinch of sugar, and a splash of vinegar to the bowl.

Stir everything together until well mixed.

Equipment Needed

Spice Level:

Dietary