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Taiwanese style skin-on fried shrimp?

Produce Addict | Jan 18, 200811:54 AM

I'm trying to help a friend out--she's searching for this wonderful dish that she had in Taiwan. As she explains:

salt and pepper shrimp is a staple at most chinese places -- but the
ones i had in taiwan had the skins on them, but not the heads and
tentacles, and they were salt and peppered, and deep fried, but not
battered (or at least not heavily battered), it was the skins that
made them crunchy. the salt and pepper was really coarse. somehow
the skins were not tough like normal shrimp skins, magically either
the frying or the kind of shrimp made them soft enough to eat. i
wouldn't mind taking off the heads, if they could be found with the
heads on.

Surely this can be found in Manhattan, right 'hounds?


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