Rasa Malaysia · by Bee Yinn Low★ 4.8 (19)
Crunchy Shrimp
NUTRITION · PER SERVING45M COOK
CAL 4%·PRO 31%
CARBS 2G9% OF CAL
0G FIBER0G ADDED0G INTRINSIC2G OTHER0G TOTAL SUGAR
FAT 1G10% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A technique for treating shrimp with tapioca flour and baking soda to achieve a crunchy, firm texture like restaurant versions. This is a preparation method, not a finished dish.
componentchineseshellfishdairy freegluten free
View the full recipe on Rasa Malaysia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb shrimp (peeled and deveined )
- 1 tablespoon egg white
- 1½ teaspoons tapioca starch (菱粉)
- 1 tablespoon baking soda
At a glance
PER SERVING · TIME 45M
CAL 4%·PRO 31%
CARBS 2G9% OF CAL
0G FIBER0G ADDED0G INTRINSIC2G OTHER0G TOTAL SUGAR
FAT 1G10% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 5m
- Sodium
- 1592mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 134mg
- Calcium
- 62mg
- Iron
- 0.21mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 1592MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.