Not crispy like it is fried. Just chewy. We tried foods in restaurants and the texture of their shrimp is great. Mine isn’t. What is their recipe secret?
In cooking, how do you make the texture of the shrimp or prawns a bit crispy?
6 Responses to In cooking, how do you make the texture of the shrimp or prawns a bit crispy?
by putting bread crambs…
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you have to buy a mix called tempura Its like a flour min for calimari and shrimp
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do you know what kind of shrimp they use?
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Its not a secret at all chefs tips….
1.Fresh sea food is better than frozen(frozen is tough before you start).
2.over cooking will make food tough
3.try just tossing the prawns either in egg then corn flour or just seasoned corn flour,drop them into hot oil and cook quickly
4.always cook the prawns last, as they will toughen up just sitting around under the heat.
Hope this helps, Ive been doing this professionally for 25 years with great results
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dip them in slightly beaten + salted egg white
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dip them in slightly beaten + salted egg white
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