Whats the recipe for the chinese style crispy starters?
I am just in love with those crispy veggies and crispy baby corns that we get in the restaurant as chinese starters, and have tried many times to prepare it the same way, but the coating never becomes crispy the way we get in the restaurant. Could anyone
I'm guessing you're talking about tempura. Try using panko, which are Japanese break crumbs. You'll see the difference right away - they are really crispy to begin with and have a different texture than normal bread crumbs.
Progresso