Comments on: How to make shrimp crunchy?

By: Irma

Irma — Tue, 19 Feb 2013 20:25:46 +0000

THANK YOU, THANK YOU, THANK YOU! I finally got a book that has easy to understand recipes that I can make at home.

By: alexx

alexx — Thu, 22 Nov 2012 13:18:11 +0000

Thank u for the answer:-) regards

By: Rasa Malaysia

Rasa Malaysia — Tue, 20 Nov 2012 00:48:31 +0000

Yes but tapioca starch is better.

By: alexx

alexx — Mon, 19 Nov 2012 22:19:22 +0000

Hello there,
I have a question, can I use corn starch instead of tapioca starch? Please let me know. Regards

By: cheryl s.

cheryl s. — Mon, 17 Sep 2012 22:55:12 +0000

Thank you so much for sharing the recipe for crunchy shrimp.
There is nothing more sublime than biting down on a piece of shrimp that has a silky, crunchy, perfectly salted feel on the tongue.
I have the fresh shrimp sitting in my refrigerator right now as well as the rest of the pantry ingredients. As soon as I submit I’m rushing downstairs to start peeling, deveining and marinating! :)
Glad I’ve found your site.

By: Linn

Linn — Sun, 22 Jul 2012 17:16:27 +0000

I suppose you mean prawns used must be really fresh? What about frozen prawns you bought in supermarkets which you doubt their freshness?

By: Lovefood

Lovefood — Fri, 29 Jun 2012 20:32:12 +0000

Thanks for the article. Very nice. Just wanted to add one note – when I make cocktail shrimp, I immediately put it in ice. This process is called “Shocking” (as I learned from Food Network in the US). Thanks for sharing your knowlege.

By: Rasa Malaysia

Rasa Malaysia — Mon, 25 Jun 2012 20:04:16 +0000

Yes, but tapioca starch produces better results.

By: Linda

Linda — Mon, 25 Jun 2012 19:43:39 +0000

Could I use cornstarch instead of the tapioca?

By: from Sydney

from Sydney — Sat, 07 Apr 2012 21:08:13 +0000

Best receipe ever