Fluffy Spicy Shrimp

From Key to Chinese Cooking

Cookbook

Author(s): Irene Kuo

Page 204

Cuisine: Chinese

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↕ Rating ↑ Difficulty ↕ Cooked ↕

anonymous

16 years ago

★ ★ ★ ★ ★ 5/5

1 found this helpful Sign in to mark helpful

I use bay scallops. I use my electric wok for the deep frying so that I can control the temperature of the oil for the velveting.The final procedure can only be done at the last minute. This is a treat that you won't get in a Chinese restaurant that I know of.

Report