It’s time learn a new technique for next week’s recipe – dry frying! If you look at page 121 of SFTTSE you’ll find a tutorial on how to dry fry; this shrimp recipe is a classic of that technique. Any questions or comments before you get wokking?
Note – both Grace and I love a shrimp deveiner to take the hassle out of peeling and deveining the shrimp. They are fairly inexpensive; my favorite is the Oxo deveiner for $7.95 but you can find even cheaper ones at many kitchenwares stores.