Super Simple Poached Prawns (Bai Zhuo Ming Xia)
超级简单的白灼明虾 · cantonese cuisine · Canton
The author notes that prawns (mingxia) have thick, flavorful flesh rich in protein, and that simple poaching is enough to make them delicious. Her two kids also love a tomato-sauce prawn variation.
Rosa DelgadoThird-generation Tex-Mex cook learning my abuela's tamales before it's too late. Masa is a living thing, y'all. Also deep in a sourdough phase I can't explain.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
17.64 oz
as needed
as needed
as needed
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
Steps
- 1
Step 1
Rinse the live prawns well under clean water. With scissors, trim off the antennae and the rostrum (the pointed spike on the head) together with the eyes, and snip off the legs. Devein each prawn by removing the vein along the back.
✅ Done when: The prawns are fully cleaned, with no antennae, legs, or visible vein remaining.
Bring a pot of water to a boil, then add the ginger, cooking wine, and prawns. Cook until the prawns are just done — shrimp cook quickly, so a few minutes after the water returns to a boil is enough. Do not overcook.
✅ Done when: The prawns turn opaque and pink and are just cooked through after a few minutes of boiling — still tender, not rubbery.
- 3
Step 3
Arrange the prawns on a plate, drizzle with a little light soy sauce, and serve.
✅ Done when: The prawns are plated with light soy sauce and ready to eat.