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How Do Chinese Restaurants Get Their Shrimp So Tender?

Published in Chinese Cooking Techniques 4 mins read

Chinese restaurants achieve their signature tender shrimp, often described as succulent and "velvety," primarily through a widely used cooking technique known as velveting. This method is a cornerstone in Chinese cuisine, applied not only to shrimp but also to chicken, pork, and other proteins to ensure a superior texture.

The Secret: Velveting

Velveting is a pre-cooking preparation step that coats and protects the protein, preventing it from drying out and becoming tough during the high-heat cooking typical of stir-frying. It's the reason why shrimp in a restaurant stir-fry or noodle dish consistently has that desirable, melt-in-your-mouth quality.

How Velveting Works

The velveting process involves marinating the shrimp in a mixture that often includes:

  • Cornstarch (or another starch): This creates a protective barrier around the shrimp, trapping moisture within. When cooked, the starch coating sets, further contributing to the tender texture and allowing sauces to cling better.
  • Egg White: The proteins in egg white create a light, protective layer that prevents the shrimp from seizing up and becoming rubbery. It also helps to bind the other ingredients in the marinade.
  • A Liquid (e.g., water, rice wine, soy sauce): Adds moisture and helps distribute the other marinade ingredients.
  • Baking Soda (optional, but common for meats): A small pinch of baking soda can help tenderize proteins by slightly raising the pH, which loosens muscle fibers. For shrimp, it's used sparingly if at all, as shrimp are naturally quite tender.
  • Oil: Sometimes added to the marinade or tossed with the velveted shrimp before cooking to prevent sticking and promote even cooking.

This coating essentially creates a buffer that shields the delicate shrimp from direct, intense heat, ensuring it cooks gently and retains its internal juices.

Benefits of Velveting Shrimp

Velveting offers several distinct advantages that result in superior shrimp dishes:

  • Exceptional Tenderness: The primary benefit, yielding shrimp that are soft and never rubbery.
  • Moisture Retention: Shrimp remain juicy and plump, even after quick cooking methods like stir-frying.
  • Improved Texture: The "velvety" mouthfeel is distinct and highly desirable.
  • Better Sauce Adherence: The lightly coated surface allows sauces to cling beautifully, enhancing flavor absorption.
  • Protection from Overcooking: The protective layer provides a small buffer, reducing the chances of the shrimp becoming tough if cooked slightly too long.

Practical Application for Shrimp

While the exact ratios may vary, a common approach to velvet shrimp at home involves these steps:

  1. Clean and Devein: Ensure shrimp are peeled and deveined.
  2. Marinate: In a bowl, combine shrimp with a mixture of cornstarch, a small amount of egg white (or just the egg white), a touch of water or rice wine, and sometimes a tiny pinch of salt.
  3. Coat Evenly: Toss the shrimp until each piece is lightly and evenly coated.
  4. Rest: Allow the shrimp to marinate for a short period, typically 15-30 minutes.
  5. Cook: The velveted shrimp can then be quickly blanched in hot water or oil (known as "passing through oil" or "water velveting") before being added to a stir-fry, or directly stir-fried for a very short period until just cooked through.

The transformative effect of velveting is why restaurant shrimp consistently achieves that perfect, tender bite, making it a technique well worth understanding for anyone who appreciates quality Chinese cuisine.

Velveted vs. Un-Velveted Shrimp

The difference in outcome between velveted and un-velveted shrimp is significant, especially when cooked quickly over high heat:

Feature Velveted Shrimp Un-Velveted Shrimp
Texture Exceptionally tender, succulent, and smooth Prone to becoming rubbery or tough
Moisture Retains moisture, juicy Can quickly dry out and become mealy
Cooking Cooks gently, holds shape, absorbs flavors Can seize up, curl tightly, and resist sauce