24 (Tue) September 2019
-Dasmariñas Village, Makati, Manila, Philippines-
with the Family
Not quite sure what constitutes a “crystal prawn.” In Cantonese restaurants in the Philippines, the dish would seem to comprise medium-size shrimp that are lightly stir-fried in a delicate white glaze (see generally 5.356 Soya Cake with Three Kinds Mushrooms). Don’t recall seeing it on Chinese menus anywhere else.
My boys love crystal prawns, so I gave it a try. Among various on-line recipes, the common element was to marinate the shrimp in a mix of egg whites and corn starch, then flash-frying them. Afterwards, I sautéed them with ginger slices and minced garlic, and added a touch of chicken broth with salt and white pepper. The flavors were just right – bringing out the natural sweetness and brininess of the shrimp, enhanced by the aromatics, classically Cantonese – but the texture ended up kinda goopy – too much corn starch. Anyway, the boys cleared the plate within minutes.