This dish gets a lot of its flavour from belacan - salted, fermented shrimp paste. It has a very strong smell that some people find unpleasant, but it's essential to many Asian cuisines.
It’s a technique designed to bring out the best in simple ingredients, making it a perfect go-to for families across the globe. In this recipe, the addition of lo mein noodles brings in a touch of ...
Although I say "shrimp" in in this recipe ... in a bowl and stir in the chilled soda water. Dip the shrimp into the cornstarch mixture then place them in the hot oil and fry until they are ...
The recipe as I understand it was a ... Make sure the grits are simmering and add the raw shrimp directly to the grits. Give it a good stir, making sure the grits cover the shrimp, and put the ...