Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Stir-Fried Shrimp

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Stir-Fried Shrimp

Article excerpt

This technique, quickly par-cooking the protein in hot oil, is called "Pass-through." It doesn't make for an oily dish, and instead it keeps the protein juicy and succulent. Velveting means to coat the protein with tapioca starch and egg white, creating a silky texture. With all stir-fries, have all the ingredients prepped and at stove side and work quickly and carefully.

1 large egg white

1 tablespoon Shaoxing cooking wine

1 tablespoon tapioca starch

1 teaspoon salt

teaspoon ground white pepper

12 ounces small shrimp (mine were large, so I cut them in half through the body)

cup vegetable oil

6 thin, wide slices fresh ginger

2 garlic cloves, thinly sliced

In medium bowl, put egg white, wine, tapioca starch, salt and white pepper for velveting and mix well. Add the shrimp and toss to coat. …

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