I recently ate in an upscale Chinese restaurant and got a shrimp dish. The shrimp were soft as marshmallows; delicious. What is the technique for soft shrimp?
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They probably used a technique known as a velvet marinade, consisting of egg white, rice wine, and cornstarch. The shrimp is marinated a few hours, then immersed in lightly simmering water for about 20 seconds before the final cooking process in a hot wok.