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	<title>Rasa Malaysia &#187; Salt</title>
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	<description>Easy Asian Recipes</description>
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		<title>Salt and Pepper Shrimp</title>
		<link>http://rasamalaysia.com/salt-and-pepper-shrimp-recipe/</link>
		<comments>http://rasamalaysia.com/salt-and-pepper-shrimp-recipe/#comments</comments>
		<pubDate>Tue, 12 Mar 2013 17:48:57 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pepper]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[Shrimp]]></category>

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		<description><![CDATA[Salt and pepper, two of the most basic ingredients in a kitchen and they do wonders for Chinese deep-fried dishes, such as this Salt and Pepper Shrimp. This Salt and Pepper Shrimp is one of the most requested recipes from my readers and finally, you can have the recipe and try to make it at home. For the shrimp, I recommend buying shell-on and head-on shrimp because salt and pepper shrimp will not be the same if it&#8217;s made with peeled shrimp. I usually get my shrimp from the seafood section of Asian supermarkets. They are frozen and come in a rectangle paper box but you can always buy the quantity you want from the seafood section. Somehow, the shrimp sold in regular supermarkets usually has an amonia taste and they are not ideal for this recipe. My recipe calls for a two-step process that promises restaurant-style Salt and Pepper Shrimp. First, deep fry the shrimp with a light and crispy frying batter, and then lightly toss the fried shrimp in a wok with chopped green onion, red chili, salt, and pepper. The end result is a serving of Salt and Pepper Shrimp that tastes like it’s straight from a Chinese restaurant kitchen! This salt and pepper shrimp recipe is actually adapted from the salt and pepper squid recipe in my cookbook Easy Chinese Recipes. The cooking process is the same, which meas that you can use the same recipe to make squid. (Click Page 2 for the Salt and Pepper Shrimp Recipe)<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/salt_pepper_shrimp_hp.jpg"/></div>]]></description>
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		<slash:comments>23</slash:comments>
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		<title>Salt and Pepper Mud Crab at Sydney Fish Market</title>
		<link>http://rasamalaysia.com/food-porn-salt-and-pepper-mud-crab-at/</link>
		<comments>http://rasamalaysia.com/food-porn-salt-and-pepper-mud-crab-at/#comments</comments>
		<pubDate>Mon, 07 Apr 2008 21:15:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Salt]]></category>

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		<description><![CDATA[My bounty at Sydney Fish Market&#8211;salt and pepper Australian Mud Crab. I originally picked a live green-lip abalone but it was DOA (dead on arrival), but you can&#8217;t go wrong with giant mud crab, deep-fried with salt and pepper batter. If you like Chinese/Cantonese-style seafood, head over to Christie&#8217;s Seafoods. You can&#8217;t miss it as they are the first one to your left as soon as you enter the market; Christie&#8217;s Seafoods is also the busiest one with throngs of hungry tourists (mostly Chinese naturally) lining up for their fresh catch. Just pick your seafood&#8211;live mud crabs, yabbies, abalone, lobsters, pippies, vongole (clams), mussels, fish, etc.&#8211;then tell the waitress exactly how you wanted your selection(s) prepared, and voila, you&#8217;re in seafood heaven. And oh, at a much decent price, too&#8230; Sydney Fish Market is a seafood connoisseur&#8217;s dream come true. :)]]></description>
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		<slash:comments>27</slash:comments>
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