thanks for the great tips! how long should they stay in the brining solution?
i usually just boil my shrimps/prawns in 7up (lucky to get them swimming fresh) and have them with plain rice, mandatory dipping sauce of kalamansi (small citrus), fish sauce and labuyo peppers. hehe.. i know, it’s similar to a deconstructed fra diavollo given a pinoy twist but, that’s how i had it growing up.
i’d like to learn more about the different chinese regional cuisines, would you guys have any suggestions for reading material? thanks! most especially to you jaden!]]>
Thank you so much for the tips! Is true that’s the way to make seafood juicy yet springy and crunchy specially for prawns. My mom always said’ ” Khew”. For me, it has to bounce when I accidently dropped the prawn on the floor. Just like fishballs, it has to be ‘khew’ LOL No bounce, No fishball !
As usual the picture is gorgeous. I really need to learn about your settings, camera, etc. I would almost give up my chef knife to learn how to do that.]]>
Mary, mom to many]]>
Btw, I have an award for you over at my blog. Don’t know whether you’re into that sort of thing, but I just want to acknowledge a brilliant blog that I love reading. Cheers!]]>