Tonight's rendition:
... was the best I ever made. Now I know what The Food Pornographer means when she says the shrimp were "bursty."
After marinating the shrimp in the egg white, cornstarch, sugar, salt and pepper mixture, I drained them in a colander to remove the excess egg white. In the past I haven't done this and the extra egg white sticks to the bottom of the pan and prevents the shrimp from getting a nice crust.
I also experimented with my rice recipe and instead of my usual mushy, wet rice I ended up with dry, fluffy rice. I didn't know you should let rice sit with the lid on for 5-10 minutes after it finishes cooking so all the water can be absorbed. Now I know, thanks to the good folks at Chowhound.
This looks yummy! I have been wanting shrimp and think that I'm going to have to insist we have some when I'm home over Christmas. Because my brother loves shrimp, I know that this idea will go over well!
ReplyDeleteThis recipe couldn't be easier, which is another reason it's such a favorite in our house. It literally takes 5 minutes to cook the shrimp part of the dish. And it's incredibly flavorful to boot! Can't go wrong with that. :)
ReplyDeleteHi Katy! Glad to hear you like my blog. :)
ReplyDeleteIf there was ever a seafood dish to try, this would be the one. It has so much flavor from the garlic and ginger.
Oooooh, that looks delicious! My kind of meal! I'm chuffed you now know the joy of bursty shrimp. :-)
ReplyDeletetfp - I always wondered what you meant by bursty and then I ate these shrimp and instantly knew. I think I outdid myself. :)
ReplyDelete