Egg-white Batter For Deep-fried Shrimp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 3 | Egg whites | |
| 2 | T | Cornstarch |
| 1/4 | t | Salt |
| 2 | T | Cornstarch |
| 1/4 | t | Salt |
INSTRUCTIONS
Beat egg whites until stiff; fold in cornstarch and salt. 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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 29
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 222mg
Potassium: 27.4mg
Carbohydrates: 5g
Fiber: <1g
Sugar: <1g
Protein: 1.8g