Shrimp
-
Breakthrough: Salt to the Coating and Less Cooking Time
—
by
After preparing a family favorite dish at home for the first time, I found that the taste and texture needed some improvement. During the second try, I included salt not only in the sauce, but also in the corn starch for the shrimp, so the flavor ended up much better. As for the cooking duration…
-
Bottom Line: It’s All About the Chewy Noodles!
—
by
My favorite noodle is bean thread, which I’ve referred to as mung bean noodle or glass noodle. I enjoy how it is chewy and absorbs the flavors from the dish. This was especially true in a recipe that I recently tried. Below are some links to more details, including photos: My Story Almost a year…
-
Shrimp is Drowning (Advice: Use The Right Recipe!)
—
by
Using a recipe as originally intended can make a tremendous difference. This proved to be true for making shrimp and egg stir fry. Below are some links to more details, including photos: My Story Last month, I substituted fresh prawns with frozen shrimp in a recipe, but it didn’t turn out as I had hoped.…
-
Better Ways to Keep Limited Liquid in the Shrimp?
—
by
I replaced the fresh prawns with frozen, shelled shrimp in a prawn recipe and during my first attempt, a lot of water came out while I was cooking them, causing the dish to be a little bland. After my second try, there was more flavor although the extra liquid still prevented the shrimp from browning,…
-
Unbelievably Quick Miso Butter Shrimp In No Time
This shrimp recipe calls for only three ingredients, so it’s perfect for the occasions you need a dish completed in little time. Below are some links to more details, including photos and tips: My Story I was looking for a quick and easy recipe for shrimp and came across one that uses only shrimp, miso,…