Fluffy Spicy Shrimp

Page 204

Cuisine: Chinese | Course Type: Main Courses

(1 review)

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Recipe Reviews

I use bay scallops. I use my electric wok for the deep frying so that I can control the temperature of the oil for the velveting.The final procedure can only be done at the last minute. This is a treat that you won't get in a Chinese restaurant that I know of.

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