Asian cuisine

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Crispy Shrimp with Egg Floss | Chef John’s Cooking Class

Name: Crispy Shrimp with Egg Floss | Chef John’s Cooking Class
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 7 oz. Shrimp, peeled and deveined; 2 cup Bread crumbs; 3 oz. Bok choy (optional); 1 tbsp. Garlic, sliced; 1 tsp. Red chili, minced; 0.25 cup Basil; 0.33 tsp. [Seasoning] Salt, to taste; 0.25 tsp. [Seasoning] White pepper; 0.25 tsp. [Marinade] Salt, to taste; 0.25 tsp. [Marinade] Ground white pepper, to taste; 1 tbsp. [Marinade] Cooking wine, flavored with green onion and ginger (0.5 oz each); 1 large [Marinade] Egg; 1 tbsp. [Marinade] Cornstarch; 3 large [For Egg Floss] Eggs; 0.25 cup [For Egg Floss] Milk; 0.25 tsp. [For Egg Floss] Salt, to taste

Chef John Zhang

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Crispy Shrimp with Egg Floss | Chef John’s Cooking Class

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Egg Floss and Shrimp is a special Southeast Asian dish. Chef John shows you how to make the perfect egg floss with tips.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

7 oz. Shrimp, peeled and deveined
2 cup Bread crumbs
3 oz. Bok choy (optional)
1 tbsp. Garlic, sliced
1 tsp. Red chili, minced
0.25 cup Basil
0.33 tsp. [Seasoning] Salt, to taste
0.25 tsp. [Seasoning] White pepper
0.25 tsp. [Marinade] Salt, to taste
0.25 tsp. [Marinade] Ground white pepper, to taste
1 tbsp. [Marinade] Cooking wine, flavored with green onion and ginger (0.5 oz each)
1 large [Marinade] Egg
1 tbsp. [Marinade] Cornstarch
3 large [For Egg Floss] Eggs
0.25 cup [For Egg Floss] Milk
0.25 tsp. [For Egg Floss] Salt, to taste

Directions:

Step 1

Julienne the green sections of the bok choy as finely as possible.

Step 2

Combine shrimp, salt, ground whte pepper, flavored cooking wine,1 egg, and cornstarch. Toss shrimp to coat thoroughly.

Step 3

Coat each shrimp with bread crumbs.

Step 4

Prepare egg floss mixture: beat egg, salt, and milk until mixed well.

Step 5

Fry julienned bok choy strips at 250°C-300°F/120°C-150°C until crispy; drain.

Step 6

Fry shrimp at 270°F-350°F/140°C-170°C until golden and drain; then re-fry quickly, and drain.

Step 7

To make egg floss: heat up oil, drizzle egg floss mixture slowly into the center of oil while using a cooking tool ( e.g. a serving spoon with a long handle) to slowly stir oil, keeping cooked egg away from the center of the wok. Drain.

Step 8

Return the wok to the stove, stir fry garlic slices, diced red chili, cooking wine, and some basil leaves. Then add deep fried shrimp. Mix well.

Step 9

Serve shrimp and egg floss on top of deep fried bok choy strips. Enjoy!

Final Notes

When frying the egg, the oil temperature should be moderate(270°F-350°F/140°C-170°C). If the oil temperature is too high, it will burn; if the oil temperature is too low, the egg will not take shape. You can also add two more egg yolks, a little corn starch and a little oil to help improve the texture of the egg. When the egg solidifies into a pale yellow color, remove from the oil.