I was wondering why prawn served in Dim Sum restaurant can be that crunchy, even though they were using the frozen dim sum. Definitely the prawns cannot be that fresh anymore right?
Hence I google and stumble a very good post from this site. I modify steps a bit to my own convenience.
My way of doing it was:
1. Marinate peeled and deveined prawn with baking soda (I left it overnight and divided them into small portions)
2. Before using, just wash off some of the baking soda (you will see lots of bubbles during washing, and the prawns will somehow look very translucent)
3. Before cooking, add some tapioca starch and egg white to marinate it for a while.
Super easy right? My prawn was incredibly crunchy even I fry QQ’s tomato egg with it!
Good tips. Timely too! As I am defrosting a batch of prawns in my freezer. Planning to cook sweet & sour prawns for dinner tomoro.