Good luck and hope a continuous success in your career!

As for the running water method I too have learn about it long ago but find the the running cost too impractical for home use, there is another cheaper way. Which I use for my clay fish, prawns, mantis prawn and lobsters.

You will need a normal 1ft or 2ft fish tank, a small slow flow submersible electric pump and some coral bits.

Ph level of water we received varies wildly from country to country and state to state. The part of Thailand where I am in now the ph level is 6.5 now this is slightly acidic.

Fix the small submersible pump in the tank and fill up the deshelled crustaceans in a bowl now placed it in the tank. Elevate the bowl inside the tank with another bowl(turn upside down) or anything that you find handy just for elevation purpose. For me the bowls base is elevated about 4 inches above the tank’s base.

Fill the tank with water till about 4 inches and start the pump running. Till desired. If the temperature around your kitchen is hot your might add some ice cubes into the tanks water.

To confirm water’s ph level it would be very helpful if you have a electronic ph meter. There are 2 methods to raise PH level in the tanks water.

1st method – By adding salt or baking soda. But salt will spoil the prawns taste and baking soda will turn the water all too cloudy and affects the natural taste. Not too mention it looks weird. So we will stick to method 2.

Method 2 – Add some coral bits into the tanks water. ( make sure you wash clean the coral bits, no detergents needed just a hot water bath ) The plus side coral bits does its job of raising the ph level and not affecting the prawns taste. Also when all is done the coral bit can be wash-stored and awaits future uses.

Just a note here ( Am not trying to start a debate as there are much more science involved )- have noticed that in many malaysia’s house holds I have seen people installing water purification/filtration devices to their incoming water source. Now many of these devices are basically RO devices ( RO = Reverse Osmosis ). It may actually bring down the original intended ph level closer to the acidic side. So if your Ph level is too low you might want to add in more coral bits during the crustaceans processing process.

cheers

thank you

I have deveined the shrimps, washed them with running tap water for 5-10 minutes, then added ice cold water + baking soda and then I mixed them and put it in the frige for at least 30 minutes. After that, I washed them also with running tap water.

Then I started cooking them.
Well, they got more crunchy than untreated/original shrimps, but haven’t got to the level like those in Dim Sum.

I never then coat/marinate them with tapioca starch(after washing the shrimps from the baking soda water). Is it a must?

By the way, the shrimps are ok, I mean they are fresh, I can tell it from the fresh, stiff and slippery shell when I bought them in a traditional morning market.

Can you give me more advise to how I can make perfect the CRUNCHY SHRIMPS?
Thank You, Bee.