White Boiled Shrimp (Bak Cheok Har)

Steps

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1. 1
   Place the shrimp in the freezer for 30 minutes to make them easier to handle.
   ▶ ≈1:09
2. 2
   Insert a toothpick underneath each shrimp's neck to remove the vein, pulling it out cleanly. Repeat for all shrimp.
   ▶ ≈1:16
3. 3
   Rinse the deveined shrimp thoroughly and drain well. Set aside.
   ▶ ≈1:37
4. 4
   Fill a large pot with water and add ginger slices, crushed scallions, and lemon peel. Bring to a boil over high heat, which will take approximately 10 minutes.
   ▶ ≈1:37
5. 5
   Add the shrimp and Chinese cooking wine to the boiling water and cook for 1 minute.
   ▶ ≈1:57
6. 6
   Turn off the heat, cover the pot with a lid, and let the shrimp poach in the hot water for 2–3 more minutes, adjusting the time based on shrimp size.
   ▶ ≈2:05
7. 7
   Remove the shrimp from the pot and drain thoroughly. For summer serving, shock them in an ice bath for a few minutes to cool; alternatively, serve hot in winter.
   ▶ ≈2:12
8. 8
   Make the dipping sauce: In a heat-proof bowl, combine the minced garlic, minced ginger, diced Thai bird's eye chilies, and diced cilantro.
   ▶ ≈2:26
9. 9
   Heat the vegetable oil in a small saucepan until it begins to smoke, then pour it over the aromatics to release their fragrance.
   ▶ ≈2:39
10. 10
    Add the soy sauce and sugar to the bowl and stir well to combine.
    ▶ ≈2:55
11. 11
    Plate the white boiled shrimp and serve alongside the dipping sauce.
    ▶ ≈3:05