Boiled Shrimp


If you noticed on my Yelp page, my last meal on earth is “boiled shrimp from HK.”

My favorite way of cooking live shrimp is just by boiling them in water with scallions, ginger, and a splash of red wine! When I moved to Hong Kong in 1993 from Canada, I had boiled shrimp every week. When I moved to the middle of nowhere — Plano, Texas — no more fresh seafood, which also meant no more shrimp. Ewww, the thought of frozen shrimp made me sick. But you adapt…

A lot of the shrimp sold in wet markets are farmed in the sea nowadays. The shrimp farmers pump growth hormones and yeah, I don’t eat non-organic and hormone-filled food like that. It’s sometimes really difficult to find wild caught shrimp at the wet markets… but when I do, I always buy a lot for one serving!

[100% wild caught]


  • 1-2 lbs live shrimp (by live I mean they are jumping out of the sink!)
  • 3 slices ginger
  • 2 scallions, green parts only, chopped in thirds
  • Splash of rice wine


Boil a pot of water. Add in shrimp, be careful if they jump around. After 5 seconds, add in the ginger and green onions. After 30 seconds, splash some red wine in it (note: photo taken above was before this step). Once water boils, remove shrimp from water and serve with whatever sauce you like.

My sauce

  • soy sauce
  • pinch of cayenne pepper/freshly sliced Thai red chili pepper
  • drops of mirin/rice vinegar
  • drops of sesame oil

White boiled shrimp (白灼虾)


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