Ingredients
-
-
2
-
3
-
3
-
1/4
-
1
-
2
-
-
-
-
-
-
-
-
Directions
Volcano Shrimp, Another recipe from Mary Nell Reck’s weekly Cooking Lesson article that ran on Saturdays in the Houston Post. This one was published on February 6, 1988. It’s from the Panda Bear restaurant in Steamboat Springs, Colorado.The owner, Rick Woo, shared the recipe with Mary Nell., Excellent dish, It is delicious, My kids love it!!!, Fantastic!!
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Steps
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1
Done
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Wash Broccoli, Remove and Discard the Stems. |
|
2
Done
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Cut the Florets Into Small Bite-Sized Pieces, About 2 Inches in Length. |
|
3
Done
|
Place on a Plate and Set Aside. |
|
4
Done
|
Beat the Egg Whites and Water Together in a Small Bowl. |
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5
Done
|
Combine the Cornstarch and Flour in Another Bowl;season to Taste With Salt and White Pepper. |
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6
Done
|
Heat a Deep Pan or Fryer With 3 Inches of Vegetable Oil to a Temperature of 375 Degrees. |
|
7
Done
|
Meanwhile, Dip the Shrimp Into the Egg Whites and Then Coat Completely With the Cornstarch Flour Mixture. Lay the Shrimp Out in a Single Layer on a Sheet Lined With Waxed Paper. |
|
8
Done
|
Test Oil by Dropping in a Few Drops of Cold Water. If It Quickly Sizzles and Pops, You're Ready. |
|
9
Done
|
Deep Fry the Shrimp, No More Than 8 at a Time, in the Hot Oil. |
|
10
Done
|
When Crisp and Golden, Transfer to Absorbent Paper to Drain. It Is Important That the Oil Maintain a Constant Temperature of 350 Degrees. |
