Crystal Shrimp


Preparation info
  • Serves

    2 to 4

    Appears in

    By Irene Kuo

    Published 1977

    • About

    The deliberate alteration of the texture of food, a prominent feature of Chinese cuisine, cannot be better demonstrated than by this recipe. Salt-whipped and rinsed repeatedly until they are thoroughly cleansed of their sticky substance, the shrimp become brittle, clean, and as clear as crystal in texture as well as color. Once treated and velveted, they are capable of endless variations—a unique crisp substitute for many of the shrimp dishes in this book, either whole, stir-fried with vege