China · Chinese

Salted-boil ribbon shrimp

Whole shrimp briefly poached in lightly salted water to keep the natural sweetness — a Jiangsu-Zhejiang cold plate named for its jade-ribbon appearance. Public reference · home adaptation, not a historical original.

26 minutes · 4 servings · Easy

Salted-boil ribbon shrimp

Public reference · Home adaptation “Yudai xia” names a long slender prawn variety whose pale curved body suggested a ribbon at the table. Qing-era cookbooks record several blanched-shrimp preparations. The Manchu–Han banquet version follows the light Jiangsu-Zhejiang style, unlike northern garlic-and-oil prawns. Salt concentration (about 15–20 g per litre) and cooking time are decisive — overcooking makes shrimp tight and tough. Traditionally “yudai xia” refers to a specific long slender white shrimp; base or king prawns are substituted here and labelled as such. Salt level and timing are editorial for 4. Contains crustacean (shrimp); rice wine contains alcohol. Avoid for shellfish allergy. 百度百科：夏日盐水基围虾 — Brine-poaching until the shrimp curl and float, then soaking in the retained liquor; served warm or cold. https://baike.baidu.com/item/%E5%A4%8F%E6%97%A5%E7%9B%90%E6%B0%B4%E5%9F%BA%E5%9B%B4%E8%99%BE/12985743 一亩田：对虾和基围虾哪个好吃 — The 15 g-per-litre salt rule, the ice-shock technique and why shrimp must not start in cold water. https://m.ymt.com/zfj/BU7156jp FoodSafety.gov: Safe Minimum Internal Temperature — ≥63°C held for several seconds for shellfish and crustaceans. https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures AI-generated illustration; not kitchen-tested.

Ingredients

  • whole base prawns or king prawns, shell on500 g
  • salt12 g
  • ginger10 g
  • scallion10 g
  • Shaoxing rice wine15 ml
  • drinking water1000 ml

Directions

  1. 1

    Trim the whiskers, lift the vein with a toothpick from the second segment of the back, rinse and drain. Do not soak for long — the flesh absorbs water and toughens.

  2. 2

    Bring water with salt, ginger, scallion and rice wine to a full rolling boil.

  3. 3

    Add the shrimp, spread them with a skimmer, keep the lid off and cook 1–2 minutes over medium heat. As soon as the bodies curl and turn opaque and the centres reach ≥63°C, turn off and lift out immediately.

  4. 4

    Dip the shrimp in ice water for about 30 seconds to firm the flesh, then drain and plate.

  5. 5

    Serve with ginger-vinegar or light-soy dipping sauce. Keep a little of the cooking liquor; chilled, it can be reused once.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.