Egg-white batter for deep-fried shrimp
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Egg whites | |
| 2 | tablespoons | Cornstarch |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Cornstarch |
| ¼ | teaspoon | Salt |
Directions
1. Beat egg whites until stiff; fold in cornstarch and salt.
2. Combine remaining cornstarch and salt in another dish. Dredge shrimp in this; then dip in egg-white mixture to coat.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .