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By Irene Kuo
Published 1977
The procedure is the same as that for velveting chicken except that there’s a bit more cornstarch—shrimp need extra protection because of their fragile texture.
Place the shrimp in a deep bowl; sprinkle in the salt and sherry, and mix well gently. Beat the egg white just until the gel is completely broken and add to the shrimp. Sprinkle in