I've been cataloging my home library with an Android app, Book Catalogue. I quite like it, particularly how you scan the ISBN codes with the phone's camera and it looks it up and adds all the details about the book. Today, I did my Chinese cookbooks and set a few aside to go through again. One of those is Homestyle Chinese Cooking by Yan-Kit So. I have a few of her books and have found her recipes reliable, insightful and with a subtle touch in recipes. Her introductory note about alcohol and ginger interfering with crisp shrimp seems like folklore to me but I thought I'd ask. Texture is very important to the Chinese in their food so maybe there's some basis. I don't cook shrimp very often as there are plenty of allergic members among my family and friends so I'll likely not get to experiment on her comments. The marinade is more of a velveting than a battering and the volume of other ingredients and heat in the oil when cooking the shrimp don't really seem to match up to crisping the shrimp nor velveting them There's enough liquid in the finishing glaze to take the crisp out the shrimp coating too. I was also interested to see how often she recommends stirring in only one direction in her dishes. I've seen this before where people think that it helps keep things from curdling such as with dairy in Indian dishes. She does it with her eggs a lot and with ground meat. I can see where you're not agitating the protein strands to tangle them up with this technique so maybe there's something to that too, but I'm a skeptic on this claim as well.