In a hot pan with oil, one by one, the marinated shrimps are fried until they turn golden and crispy, their aroma instantly wafting out.
For someone like Lan Xin, who has been dieting perpetually, the rich aroma of heavy oil is extremely tempting. Her stomach growled, and her face flushed red.
Impossible, she distinctly had a meal today, so why is she hungry again?
Scoop out the fried shrimps, leaving some oil in the pan. Add garlic to the shrimp-flavored oil and stir-fry until fragrant.
Pour in the fried shrimp, salt and pepper, and scallions. Stir-fry until even, and it's ready to serve. Besides the time-consuming shrimp preparation, this dish can be considered a quick one.
The salty aroma of salt and pepper, ignited by the heat, is instantly released. The shrimp is crispy on the outside and tender on the inside. Forget the shrimp shells—even the shrimp heads can be chewed and swallowed. The shells are even crispier and more fragrant than the meat.
