How to get the most out of a fresh-caught, hand-seared shrimp

The shrimp is the main ingredient in most Asian dishes, and the same goes for its meat.

But what you need to know to make it taste fresh and tender is the perfect combination of salt, sugar and spices.

To get the best out of your dish, you need the right mix.

In this guide, we’ll walk you through all the different ingredients, how to measure them and where to buy them.

Ingredients: 1/2 teaspoon salt 1 teaspoon pepper 2 teaspoons sugar 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 2 teaspoons soy sauce or sesame oil 2 tablespoons vegetable oil 3 tablespoons water 1 teaspoon fish sauce or chili powder 1/3 cup white vinegar 3 tablespoons sesame seeds, to taste 1 tablespoon ground black pepper, to add a pinch of red spice 1 tablespoon fish sauce, to top 1 tablespoon white vinegar, to garnish Recipe: 1.

Preheat oven to 350F.

Combine shrimp in a medium bowl.

Add 1/5 cup of water, and whisk well.

Set aside.

2.

To make the sauce, combine 2 tablespoons of soy sauce and 3 tablespoons of water in a small saucepan.

Bring to a boil, then reduce heat to low.

Cook for 1 minute.

Stir in 2 teaspoons of salt and 2 teaspoons pepper.

Reduce heat to medium and simmer for 15 minutes.

Remove from heat and strain into a bowl.

3.

Add the remaining 1 tablespoon of soy-soy sauce to the shrimp and stir well.

Stir well.

Transfer the mixture to a bowl and set aside.

4.

Combine the remaining ingredients in a blender and blend until smooth.

Pour into a shallow dish, and top with fish sauce.

5.

Top with remaining sesame seed mixture and serve with rice and sliced scallions.

Ingredients*: 1/1 cup of fresh ginger, peeled and coarsely chopped 1/6 cup of sugar 1 tablespoon vegetable oil 1/16 teaspoon ground black salt 1 tablespoon sesame-seed paste 1 teaspoon soy sauce 1 tablespoon water 1/12 teaspoon fish paste 1/20 teaspoon ground red chili powder 2 tablespoons soy sauce, sesame, or chili flakes 1 tablespoon rice vinegar, or vinegar to taste Recipe: *If using fish sauce instead of vinegar, make sure to measure out the sesame/sesame oil separately, or it will change the flavor of the sauce.

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