[Sca-cooks] shrimp
Sharon Palmer
ranvaig at columbus.rr.com
Mon May 3 15:35:19 PDT 2010
>Audrey answered me about whole fried, soft? shrimp with:
><<< The shell adds crunch, and the head has a very nice texture, softer
>and richer, than the tails. You eat the whole thing (freaks us
>North-Americans out, but they're really good this way).>>>
>
The local Chinese buffet has crabs fried in breading and a sticky
garlic sauce over that. I don't think anyone could eat the crab
shells, but I've never figured out a good way to eat the meat from
them.
Ranvaig
More information about the Sca-cooks
mailing list