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Peel the hard shell and stir-fry fresh mantis shrimp drenched in a thick, sticky tamarind garlic-chili sauce. You'll scrape the bottom of the pot on a cold rainy day.
Wait for the molting crab season, scoop them up, coat in panko, and toss in a tomato-pineapple-onion sauce. Chew the crispy claws whole without wasting a bite.
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