Name: The SECRET to Bouncy Shrimp: Velveting Shrimp
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 10 Medium shrimp; 1 tsp Chicken powder; 2 tsp Cornstarch; 1/8 tsp Baking soda; 1 tsp YumYum, or you can buy it here or use MSG; 1 tsp Cooking wine; 1 tsp Sesame oil; Salt and pepper, to taste; Vegetable oil, for frying

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Want to know how Chinese restaurants keep their shrimp so juicy and bouncy?! The secret is called velveting shrimp.

Table of Contents

What is velveting shrimp?

Velveting shrimp is a cooking technique commonly used in Chinese cuisine to achieve a tender, succulent texture.

It involves marinating the shrimp in a mixture of cornstarch, and other seasonings like soy sauce, rice wine, or sesame oil. After marinating, the shrimp are quickly blanched or fried in hot oil until they are just cooked through. This process forms a thin coating around the shrimp, sealing in moisture and preventing them from becoming tough or rubbery during further cooking in stir-fries or other dishes.

The term “velveting” comes from the silky texture that the shrimp (or other proteins) develop after undergoing this process, akin to the texture of velvet fabric. This technique is also used with other proteins like chicken, beef, or pork in Chinese cooking to achieve similar results of tenderizing and sealing in moisture.

Ingredients

Shrimp: The main ingredient, providing the seafood flavor and texture.
Chicken Powder: Adds savory flavor to the shrimp. It’s a common seasoning used in Asian cooking for its umami-rich taste.
Cornstarch: Acts as a coating agent and helps in thickening the marinade. It contributes to the velvety texture of the shrimp when cooked by forming a protective layer around them.

Baking Soda: Helps tenderize the shrimp by raising the pH level of the marinade, making the proteins in the shrimp more tender.
YumYum: Enhances the savory taste, known as umami, when added in moderation, amplifying the flavor profile.
Cooking Wine: Adds depth of flavor and helps to tenderize the shrimp. It also enhances the aroma of the dish.

Sesame Oil: Adds a nutty aroma and flavor to the shrimp. It’s commonly used in Asian cooking for its distinct taste.
Salt and Pepper: Seasonings that enhance the flavor of the shrimp and balance the other flavors in the dish.
Vegetable Oil: Used for frying the shrimp. It provides the heat necessary for cooking and helps achieve a crispy exterior.

How to velvet shrimp

Peel and devein the shrimp, leaving the tails intact if desired.
Rinse the shrimp under cold water and pat them dry with paper towels until thoroughly dry.
Combine chicken powder, cornstarch, baking soda, YumYum sauce, cooking wine, sesame oil, salt, and pepper in a mixing bowl.
Add the shrimp to the marinade and massage until evenly coated.

Heat vegetable oil in a large pot or wok over medium-high heat.
Fry the shrimp in batches, ensuring not to overcrowd the pot.
Cook the shrimp for 1-2 minutes until they turn pink and opaque, avoiding overcooking.
Remove the shrimp from the oil and use them as desired in your stir-fry or dish.

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