Prawn Salad on Toast for Breakfast
I've always been intrigued by prawns with that much coveted crunch. What is it that gives them such great texture? Why do home-made prawn dishes always taste so different from those we get at restaurants? In a bid to finally answer the questions that have haunted me for the longest time, I set out to make my own
crunchy prawns, did a fair bit of research and found what is possibly the single most interesting pointer:
pH9 alkaline water is the secret to crunchy prawns. Following that most tap water tend to be close to pH9, and baking soda and egg white are both pH8, things do seem a tad clearer now, don't they? I found this secret via
Rasa Malaysia, and they actually do have a more complicated method of preparing the prawns, but I decided to approach the matter the simpler way.
