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What Makes This Marinade So Effective?
This method is rooted in a Chinese cooking technique known as “velveting.” It’s commonly used in Asian kitchens to keep proteins like chicken, beef, and shrimp ultra-tender during cooking. The key ingredients? Egg whites, soy sauce, cornstarch, and a touch of oil.
Here’s what each element does:
- Egg whites coat the shrimp and help lock in moisture, creating that silky outer layer.
- Soy sauce adds salt, depth, and savory umami flavor.
- Cornstarch (optional but traditional) gives the shrimp a glossy finish and prevents overcooking.
- Oil helps the marinade cling to the shrimp and enhances the mouthfeel.
Ingredients You’ll Need
- 1 lb (450g) raw shrimp, peeled and deveined
- 1 egg white
- 2 tablespoons soy sauce (light soy works best)
- 1 teaspoon sesame oil (optional, for added aroma)
- 1 tablespoon cornstarch (optional, for velveting effect)
- Pinch of white pepper or ground black pepper
How to Make It
1. Prep the Shrimp
2. Mix the Marinade
In a bowl, whisk the egg white until slightly frothy. Stir in soy sauce, sesame oil, cornstarch (if using), and pepper.
3. Marinate
Add the shrimp and gently toss to coat evenly. Let them marinate for 15 to 30 minutes in the refrigerator. You don’t need long—shrimp are delicate and absorb flavor quickly.
4. Cook Your Way
Once marinated, the shrimp are ready to cook however you like:
- Stir-fry: Quickly sear them in a hot wok with vegetables and garlic.
- Grill or pan-sear: Pat off excess marinade and cook on high heat until just opaque.
- Fry: Coat lightly in flour or batter and deep-fry for crispy, juicy results.
Tips for Perfect Results
- Don’t over-marinate—30 minutes is more than enough.
- Use large or jumbo shrimp for best texture.
- For stir-fries, cook the shrimp separately first, then add them back in at the end to avoid overcooking.
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