Crunchy Shrimp

Name: Crunchy Shrimp
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 4 people
Ingredients: 1 lb (500g) Shrimp; 1 tablespoon egg white; 1 1/2 teaspoons tapioca starch; 1 tablespoon baking soda

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Prep Time
40 mins
Cook Time
40 mins
Total Time
45 mins
Servings
4 people
Calories
117 kcal
Course
Main Course
Cuisine
Chinese

Crunchy Shrimp

Kelsey Carr

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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.

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Ingredients

Servings

1 lb (500g) Shrimp peeled and deveined
1 tablespoon egg white
1 1/2 teaspoons tapioca starch 菱粉
1 tablespoon baking soda

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Instructions

Peel the shrimp, slit the back, and remove the veins. Transfer the shrimp to a large deep bowl and add ice-cold water from your fridge (or regular tap water with some ice cubes). Ensure the shrimp are fully submerged in the water.
Add 1 heaping tablespoon of baking soda to the bowl and lightly massage the shrimp in the baking soda water. Set aside for 30 minutes.
Rinse the shrimp thoroughly under cold running water and pat them dry with paper towels. By now, the shrimp should appear somewhat translucent.
Add the egg white and tapioca starch to the shrimp. Use your hands to blend well while lightly massaging the shrimp.
Cover the shrimp with plastic wrap and marinate overnight. Cook the shrimp without rinsing off 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 .