Use This Chinese Technique for Perfect Shrimp, Every Time | Why it Works with Lucas Sin
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Published 2024-01-28
In this episode of Why it Works, Lucas Sin exemplifies the water velveting technique through a gorgeously fragrant Dragon Well Tea shrimp dish.
"This dish highlights a standard procedure for preparing shrimp to enhance its bouncy texture and coax out its natural salinity and sweetness. First, the shrimp is washed thoroughly in salt and baking soda, to tighten its texture. Second, the shrimp is velveted in egg whites and starch to provide a coating that’s slippery and protective. Finally, the shrimp is poached at a relatively low temperature to gently cook the shrimp without overcooking and shocking its flesh.
This procedure can be used for a variety of dishes, but one dish that best highlights the nuance of its taste and texture is Crystal Shrimp with Dragon Well Tea. Derived from Zhejiang cuisine, this dish is an emblem of the culinary ethos that defines the region: a devotion to freshness, balance, and subtlety of flavor. When done properly with small river shrimp, the cooked shrimp is almost translucent, hence the name. Paired with Dragon Well Tea, or longjing 龍井, from the verdant hills surrounding Hangzhou, the shrimp picks up the tea’s gently sweet, slightly grassy flavor profile. The result is a harmonious balance of umami, sweet, and slightly bitter notes." ~Lucas
CHAPTERS:
00:00 - Introduction
00:30 - All About the Shrimp
04:00 - Water Velveting Technique
09:14 - Poaching the Shrimp
10:30 - Cooking the Shrimp
15:30 - Taste Test!
GET THE RECIPE:
Crystal Shrimp With Dragon Well Tea: f52.co/4bfbUyQ
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All Comments (21)
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Lucas's videos are always the perfect balance of giving really practical tips and techniques and sharing the cultural history behind these dishes and ingredients. Keep them coming!
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lucas sin is a treasure to traditional & modern chinese cooking. growing up as an american born chinese, trying to learn how to cook traditional food was difficult because elders weren’t very verbal with instructions. lucas explains the technique and science behind chinese cooking so clearly, it’s a blessing to have him as a chef in our era.
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"not bad" is the highest praise from Chinese tasters (speaking as one)
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Again I say Lucas Sin has become this generation's Martin Yan.
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Sin is terrific; deeply knowledgeable about technique and culinary context---and super articulate. He's an expert, a teacher.
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Lucas Sin is the best chef (he's my current favorite)!!! he's so knowledgeable and explains things SO well.
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Man, Lucas is killing it in these videos. Incredibly informative. I love the background on dishes as much as the cooking techniques, all so well explained.
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"and by violent I mean just cook at a high temperature" this made me lol
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More videos from Lucas please! He’s this generation’s Martin Yan… love his style of explaining cooking techniques and the history behind Chinese cooking.
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Lucas is a master at instruction; will watch every one of his videos.
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The velveting technique and use of tea is really intriguing. Really appreciate Lucas Sin's expertise
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Shrimps eye, crab eye and fish eye. That’s an awesome way to tell water temp. 👍
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Lucas Sin is my favourite Food52 chef 😍 love his enthusiasm, his practical tips and the history he shares behind each dish! What else could a history lover/foodie/creative homecook ask for? ❤
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America's Test Kitchen just did Tomato and Eggs and I commented on their video that Lucas had a better recipe for it and shared a link to his Tomato Egg Drop video. EVERYONE should be watching Lucas Sin!
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I learned so much from this! Thank you, Lucas!!
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You always describe the "why" when you do something. It's like watching a master chef teach you techniques that other types of chefs either don't know or won't relay. Rock on, Lucas. You really know your craft.
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This guy is really great. Tons of info on technique, ingredients, culture, and all delivered in a very approachable for an American audience learning more about Chinese cuisine.
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What a great teacher Lucas is!
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I love the way Chef Sin shares the history of a dish
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Always learning so much from Lucas Sin. More please!
