To actually apply my knowledge on how to handle shrimp, I’m going to make another shrimp dish. The dish is is shrimp with fermented soybean. It was hard and took so much time on peeling the shrimp one by one but other than that, the dish is pretty simple and I’m confident that I can make it. The most important thing in this dish is to control the fire level so that the shrimp is not under or overcooked.
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