| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 3 |
|
Egg whites |
| 2 |
tb |
Cornstarch |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Cornstarch |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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