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How to Make Your Shrimp “Bouncy”

Appears in
Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao
Easy Chinese Recipes

By Bee Yinn Low

Published 2011

  • About
  • 8 oz (250 g) shelled and deveined shrimp
  • 1 teaspoon baking soda
  • 1 tablespoon egg white
  • ½ tablespoon tapioca starch (preferred) or cornstarch
  • 1 cup ice cubes
  1. Rub and massage the baking soda on the shrimp and put in a bowl. Add cold water until the shrimp is submerged. Add the ice cubes to the water. Set aside for 30 minutes.
  2. Place the shrimp in a colander and rinse thoroughly with cold running water. Rinse a few times if desired. Pat dry with paper towels.
  3. Add the egg white and starch to the shrimp and mix well. Leave the shrimp in the refrigerator for at least 4–6 hours or best overnight. You will notice that the flesh of the shrimp firms up and becomes denser. The shrimp is now ready for use.
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