Charcoal Grilling Technique for Seafood Without Burning It Black
Brush a mixture of cooking oil and butter on the surface of shrimp or squid, and manage the embers to avoid high flare-ups.
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Brush a mixture of cooking oil and butter on the surface of shrimp or squid, and manage the embers to avoid high flare-ups.
Vigorously shake the field crabs in a pot with coarse salt to make them dizzy and drop the dirt before stirring them in water.
Check the elasticity of the abdominal membrane and the color of the spines on frozen Alaska crab claws to avoid buying empty ones.
Piercing the crab's nerve center before steaming or anesthetizing them in ice water is the best way to keep their shape intact.
Tightly wrap cooked crabs in plastic wrap and vacuum seal them before putting them in the freezer to prevent them from drying out.
Banana shrimp have pale green stripes, thinner shells, and much higher nutritional value than farmed whiteleg shrimp. Good to know for the market.
Roast tiger prawn heads, squeeze out the juice, and filter it through a fine mesh sieve to keep the hotpot broth from getting cloudy with residue.
Soaking snails in warm water mixed with vinegar, lime, and a few stainless steel spoons makes them open up and spit out mud rapidly.
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