shrimp, seasoning (salt, white pepper powder, soybean sauce)
2. Cut the outer shell from the back, and discard the vein, run shrimp through running water, drain well.
I normally cut from the second section, and all the way through the last second, you should see the vein when you through cutting.
4. Keep stirring until all the shrimp turn pink, add salt, white pepper powder and a little bit soybean sauce into skillet, then add a little bit water, keep stirring until water’s almost gone.
5. Serve hot.