Label
All
0
Clear all filters

Master Recipe for Velveting Shrimp

Rate this recipe

Appears in

By Irene Kuo

Published 1977

  • About

Ingredients

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

Method

Preparations

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 the cornstarch and mix u

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title