Shrimp: the Maximally Delicious Way (probably)

From the creator

The best way to stir fry shrimp! At least, in our opinion. 0:00 - Why obsess about prep 1:17 - The most delicious way to prep shrimp 4:29 - Shortcuts and Alternatives 9:18 - Shrimp and Celery stir fry 10:25 - Calling all requests! SHRIMP PREP * Shell on shrimp, 500g * Sodium Carbonate (碱面) or Kansui (枧水), 1/2 tsp Marinade: * Salt, 1/8 tsp * Sugar, 1/2 tsp * White pepper powder (白胡椒粉), 1/4 tsp * Liaojiu aka Shaoxing wine (料酒/绍酒), 1/2 tsp * Cornstarch (生粉), 1/2 tsp Note: if passing through water instead of passing through oil, double the cornstarch to 1 tsp and also add in a half an egg white. PROCESS 1. Peel the shrimp 2. Butterfly (or slice in half lengthwise) 3. Remove the vein (i.e. digestive tract) 4. Rinse, then submerge the shrimp and mix in that 1/2 tsp sodium carbonate. Let sit for ten minutes. Rinse again, then let the shrimp sit under running water for ~3 minutes. 5. Transfer to a paper towel. Lightly squeeze out any excess liquid. Move over to a rag or kitchen towel and roll it up to finish drying. Transfer to a bowl. 6. Marinate with the ingredients from above - for at least two minutes, or up to 30. 7. Pass through oil: add enough oil to be about to barely submerge the shrimp (3/4 cup to 1 cup in our wok). Heat it up to 160C, then drop the shrimp in. Fry until cooked, 30-40 seconds. Remove and drain the excess oil. If passing through water, let the water come to a heavy simmer/light boil. Drop the shrimp in and don't disturb for 20 seconds, then spread ev

Published 2023-07-07 · Watch on YouTube ↗
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