- 400g shrimp
- 80g egg white
- chicken powder
- cooking oil
- sesame oil
Defrost shrimps. Wash and set aside.
Mix egg white and starch until thickened. Add shrimp and mix well. Drizzle with a little oil. Then store in a fridge for 1 hour. Place the cucumber slices on the plate.
Add oil and preheat the pot. Heat oil until hot, then turn off the heat. Soak shrimp into the oil until slightly cooked. Remove shrimp from the pot and drain oil.
Preheat the pot then add a little oil. Add salt, chicken powder a starch mixture. (Mix starch with water). Add shrimp to stir-frying over high heat. Drizzle with sesame oil before serve.