I have only tried to use dried shrimp once and it didn't go very well - maybe someone can help?
I made the Pad Thai recipe from February's Cookbook of the month Hot, Sour, Salty, Sweet but the dried shrimp came out rubbery and inedible. The instructions called for me to stirfry them over high heat for 30 seconds towards the end. Which is what I did. I want to attempt it again tonight but I am hesitant to add the shrimp.
What did I do wrong? Any pointers?