At the table
Remove the head, shell and tail, then dip the shrimp meat in the separate sauce.
Contains shrimp. The dip may contain soy and wheat; ask about the sauce ingredients if you have allergies.
A soy-and-vinegar dip is one option. Ginger, scallion and cooking wine may flavour the poaching water.
Fully cooked shrimp can be shared after peeling and removing the tail; serve cooled, and offer the dip separately.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
A soy-and-vinegar dip is one option. Ginger, scallion and cooking wine may flavour the poaching water.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Delicate shrimp flavour, with a savoury or tangy dip.
- Chili heat
- Texture
- Tender, springy shrimp.
- How it’s made
- Poach the shrimp in boiling water until cooked, drain and serve with a separate dip.
A soy-and-vinegar dip is one option. Ginger, scallion and cooking wine may flavour the poaching water.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Guangdong.
About this regional connection
Guangdong: Guangdong association; no exclusive origin claim.
Ask if they have it first
请问你们有白灼虾吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
The quick blanch behind Cantonese bai zhuo
In Cantonese water-cooking, “zhuo” is a method of scalding an ingredient in boiling water and serving it with a separate dipping sauce. For shrimp, the brief cook lets its springy texture stand out; the sauce supplies the seasoning. Cooking and seasoning happen in two places: the pot first, then the table.