Crunchy Shrimp
How to make shrimps crunchy? This is the technique to treat shrimps and make them crunchy, bouncy and firm, just like the ones in Chinese restaurants.
Servings: 4 people
Calories: 117kcal
Ingredients
- 1 lb (500g) peeled and deveined shrimp
- 1 tablespoon egg white
- 1 1/2 teaspoons tapioca starch 菱粉
- 1 tablespoon baking soda
Instructions
- Peel, slit the back of shrimp, and remove veins
- 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.
- 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.
- Rinse the shrimp thoroughly with cold running water.
- Pat dry with paper towels. By now, you should see that the shrimp become somewhat translucent in appearance.
- Add egg white and tapioca starch to the shrimp. Use your hand to blend well while lightly massaging the shrimp.
- Cover the shrimp with plastic wrap and marinate overnight. Cook your shrimp without washing the marinade.
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 .
Nutrition
Serving: 4people | Calories: 117kcal | Protein: 23g | Fat: 1g | Cholesterol: 285mg | Sodium: 1708mg