The plump prawns can best reflect their original flavor when they are eaten by blanching. They are light, healthy and delicious.


500g sea shrimp
30g scallion
15g ginger
15g cooking wine
6 g salt
1 tbsp rice vinegar
2 tbsp soy sauce
A little coriander
20 Chinese prickly ash


Step 1
1 jin of fresh sea shrimp as shown in the picture, wash and set aside

Step 2
Pick out the shrimp floss with toothpick. The toothpick can be inserted from the penultimate section of the tail, or from the joint of the head and body

Step 3
Cut the scallion, ginger and pepper

Step 4
Add appropriate amount of water into the pot, add onion, ginger and pepper, then add salt and two spoons of cooking wine, bring to a boil over high heat

Step 5
When the water boils, put in the treated shrimp. When the water boils again, cover it and cook for 1 minute. Don't boil it too hard

Step 6
Out of the pot plate, garnish coriander

Step 7
Cut some minced ginger and coriander into a small bowl

Step 8
Add 2 tbsp soy sauce and 1 tbsp rice vinegar, add a few drops of sesame oil, mix well, make dipping sauce, and serve with shrimp