Blanched Shrimp
Quick Info
- Flavor
- Pure, sweet, and oceanic. The natural sweetness of fresh shrimp is the entire point; there are no heavy sauces or spices.
- Texture
- Firm, snappy whole shrimp with a juicy bite
- Spice Level
- Not spicy
- Temperature
- Served Hot
Ingredients
Allergens
Confirmed
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The story
白灼 (bái zhuó) means “white blanch.” This is a quintessential Cantonese technique for cooking seafood in plain boiling water to preserve its natural flavor. It’s the ultimate expression of Cantonese culinary philosophy: the ingredient is everything, and the cook’s job is not to ruin it. Ordering this dish shows trust in the restaurant’s ingredient quality. If the shrimp aren’t impeccably fresh, there’s nowhere to hide.
What to expect
A plate of whole, pink-orange shrimp arrives, still in their shells, curled into crescents. A small dish of soy-based dipping sauce is on the side. The shrimp are cooked just until they turn opaque. When you peel one and bite in, the flesh is sweet, firm, and snappy. The dipping sauce is a simple mix of soy sauce, sesame oil, and minced garlic or ginger. The experience is clean, fresh, and all about the shrimp itself.
Tips
You’ll need to peel the shrimp yourself. This is normal and expected. Use your hands. Some restaurants provide a small bowl for the shells. Dip each peeled shrimp in the sauce before eating. This is a great dish for judging a restaurant’s quality.