How to make shrimp crunchy?

Posted By Rasa Malaysia On August 15, 2009 @ 12:34 PM
In Chinese Recipes,Recipes

How to make shrimps crunchy?
How to make shrimps crunchy? pictures (1 of 3)

How do you make shrimp crunchy? More precisely, how do you make shrimp Chinese-restaurant-crunchy?

I’ve been obsessed with this subject matter for the longest time–a topic that took me a while to research. If you’ve tried dim sum or shrimp dishes in Chinese restaurants, you know exactly what I mean–shrimp so crunchy they give a mouth feel that they “bounce” in your mouth as you sink your teeth into the firm flesh. In Chinese, it’s called 爽脆 (shuangcui).

Great Chinese food is all about texture and mouth feel (口感) of everyday ingredients, the most basic skill that a good Chinese chef should acquire. My uncle in Hong Kong is a huge connoisseur and a fantastic cook; he taught me the secret technique which he learned from a Cantonese top chef in Hong Kong–water. Yes, cold running water to rinse shrimp (up to hours) until the flesh firms up and becomes translucent. I have later confirmed this technique with a few kitchen workers in Chinese restaurants, and yes, it’s true…(learn the secret technique of making shrimp crunchy after the jump)

I tried the cold running water technique at home and it works. However, it’s not ideal for home cooking because too much water is wasted during the treatment process. I resolved to research further for an alternative method best for home cooks.

When I was in Beijing this June, I chanced upon a great Chinese cookbook with the best step-by-step picture guide of making har gow or shrimp dumplings. It reveals that a pH9 alkaline water is the secret behind crunchy shrimp, and a light massage while marinating pretty much does the trick. The PH9 clue intrigues me. I came back and went to my favorite Chinese restaurant in Irvine and investigated further. The chef told me that they don’t use alkaline water, but swear by the process of marinating shrimp with egg white, tapioca starch (菱粉) and baking soda, a process they called “上浆” (shangjiang) or literally “coating with starch.”

I researched further about pH9–which is a scientific measure of the acidity of a solution. Anything that is more than pH7 is alkaline. I found out that tap water–depending on its source, origin, or location–is usually close to pH9, which explains the reason why cold running water is used by Cantonese chefs. Sea water is pH8 and the reason why live/raw shrimps have firm and crunchy flesh. I also learned that baking soda and egg white are both pH8. At that point, everything becomes crystal clear to me.

So, here it is, the technique that you’ve been waiting for–a well-protected “trade secret” used by Chinese and Cantonese chefs to treat their shrimp, which I have adapted and modified for home use. I’ve tested it many times in my kitchen and it never fails me. I made my shrimp and chive dumplings with texture exactly like the ones served at dim sum restaurants. I made a stir-fry shrimp dish and the shrimp bounced in my mouth and “crunched” as I bit into the flesh. This technique works like a miracle!

If you know another technique that works well, please share with me via comments! Otherwise, try my method below and you will be serving jumpy, bouncy, and crunchy shrimp in no time!

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How to make shrimp crunchy?

Ingredients:

1 lb peeled and deveined shrimp
1 tablespoon egg white
1 1/2 teaspoon tapioca starch (菱粉)
1 heap tablespoon baking soda

Method:

1)Peel, slit the back of shrimp, and remove veins
2)Transfer shrimp into a big (deep) bowl and add ice cold water from your fridge–you can also use regular tap water and add some ice cubes to it. Make sure the shrimp are submerged in water.
3)Add 1 heap tablespoon of baking soda into the bowl and lightly massage the shrimp with the baking soda water. Set aside for 30 minutes.
4)Rinse the shrimp thoroughly with cold running water.
5)Pat dry with paper towels. By now, you should see that the shrimp become somewhat translucent in appearance.
6)Add egg white and tapioca starch to the shrimp. Use your hand to blend well while lightly massaging the shrimp.
7)Cover the shrimp with plastic wrap and marinate overnight.

Cook’s Notes:

Marinate the shrimp overnight for lunch serving or marinate in the morning for dinner use.

The shrimp you use have to be somewhat fresh to begin with. If you have stale shrimps, then sorry, pH9 will not save your shrimp. ;)

Baking soda is also the secret ingredient Chinese chefs use to make meat tender. You can learn it in my Cashew Chicken recipe.

Last but not least, I add a wee bit of baking soda in the batter to make fried foods extra crispy and airy. You can learn more in my sweet and sour chicken recipe.

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