Basil Shrimp

September 16th, 2009


Well, this is a super simple dish. Again, please do not expect Michelin grade presentation 🙂


  • Shrimps without shell 2 lb (It’s better be big shrimps, such as 21-30)
  • Sweet basil
  • Green onions, ginger, garlic, diced to small pieces and add as much as what you like


  1. Quick boil thawed shimps. The trick is doing it really fast: put shimps on a sieve, and move the sieve to boiling water. Count to three and take it out, the surface of shrimp shall turn pinky red already.
  2. Add 1 tbs oil to wok, heat to very high temperature and put in green onions, ginger and garlic. When you smell them, add shrimps and basil, then 1 tbs rice wine and 1/4 tsp salt. Wok sautee and add some sesame oil before serving.


  • There’s only one trick for this dish, that is, you need to be REALLY fast. Slow cooking will make the shrimp overly cooked and thus not tasting good.
  • Traditional Chinese/Taiwanese cooking will coat the shrimps with tapioca powders and quick fry them. This indeed guarantees juicy tender shrimps. However, it’s not good for fat uncles with slow metabolism like me 😀

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