What You Need to Know
The technique combines caramelization of sugars in tamarind paste (C₄H₆O₆) with protein denaturation in eggs/shrimp. Starch retrogradation in rice noodles is controlled by brief, intense heat. 'Wok hei' specifically refers to volatile compounds from oil pyrolysis at 200-300°C.
Requires tossing ingredients rapidly in a seasoned carbon steel wok to distribute heat evenly. The smoky aroma develops when droplets of sauce vaporize on hot metal. Proper technique keeps noodles chewy (al dente) while developing complex savory-sweet flavors.
Key Parameters
Temperature
°C - °C
Time
2 minutes
90 seconds - 3 minutes
Equipment
14" carbon steel wokHigh-BTU burner (15,000+ BTU)Perforated spatula
Steps
- 1.
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- 2.
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- 3.
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The Science
Primary Reaction
Maillard Reaction