While lil' sis's best friend was occupied cooking Chinese Spare Ribs with Coke and Soy Sauce, he put her other friend to work peeling and deveining shrimp.
It was too "eww" and "squicky" a chore for lil' sis's fastidious other friend, he of the Alexander McQueen scarf incident.
So I showed him my ba noi (Vietnamese paternal grandmother)'s trick to devein shrimp quickly with a toothpick. After peeling the shrimp, just slide the point of a toothpick in the middle part of the shrimp (I do it after the third "section") underneath the vein. Then gently pull the vein out.
You might have to tug with your fingers, but it's still faster than making cuts with a knife and deveining.
It helps to also have a bowl of water on hand to get rid of the vein and rinse your fingers. You can also do this with the shells on, just make sure to shove the toothpick between the shell sections where it's soft.
And there you have it, a nice batch of whole shrimp without any gross black veins.
Perfect for a batch of Chinese Tomato Egg Shrimp Stir-Fry, or any other dish you wish to make.
1 year ago today, Donna Darlin' rose.
2 years ago today, Aji Verde (Peruvian Green Chili Sauce).
3 years ago today, Food Choices, Fu Lin Chinese Restaurant, and Burrito-Sized Egg Rolls in Salzburg.