Master Recipe for Velveting Shrimp

Appears in

By Irene Kuo

Published 1977

  • About


  • 1 pound shelled medium-sized shrimp, about 25 to 30 shrimp to a pound



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