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In search of Shrimp: Chinese, in the shell, coated in salt and deep fried

Katie Regen | Jan 19, 200507:38 PM

On a recent trip to Seattle, we had dinner at a great neighborhood Chinese restaurant called the Snappy Dragon (it was fairly near the University District). We had a great shrimp dish (I can't remember exactly what it was called). The shrimp was not peeled and was coated in salt and red pepper then deep fried. There was a little bit of reddish sauce and some scallions too. The waiter told us the shell was meant to be eaten. We were a little dubious at first, but it was fabulous. The shells were crunchy, not chewy, and wonderfully crisp with salt. We would love to find this same dish in the Washington, D.C. area. Can someone point us in the right direction?

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