PREVIEW
... starch sauce was not easy to detach, and its addition quickly coated the layer of shrimp oil and seasonings at the bottom of the pan onto the green pepper, as if laying an amber-colored oil film over it.
The wrinkled tiger-skin patterned green chili, combined with shrimp paste browned on three sides, complemented by this oil film and a soul-stirring, intense aroma, nearly begged to have the words "irresistibly tempting" engraved upon it.
Ordinarily, an overpowering shrimp flavor ...
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