Chinese cooking with shrimp?
I have jumbo frozen shrimp I’d like to incorporate into my dinner tonight of fried rice and veggies. I think they are to large to cook in the rice. Should I just saute them with my chinese sauces? I think if I saute them in garlic and butter like I usually do the butter taste will not go well with the fried rice. Sorry for the dumb question, but I’m very inexpereinced cooking shrimp 
This is the secret from the pro Chinese cooks. Do it and don’t tell anyone, you hear 
Shell and devein shrimp, Put them in a large saucer. Sprinkle a little salt over the shrimp and lightly rub them with it, then wash them under cold water. Dry them with cheese cloth or paper towel, mix them with just a little bit of cooking oil (peanut oil OK, no butter or olive oil) then coat them with corn starch (just a thin coach, use fingers to mix the shrimp so the coat is even). Put some fried garlic (bought at any Asian market) at the bottom of a deep bowl. Deep fry the shrimp until the coat is lightly brown, immediately transfer the hot cooked shrimp into the bowl. Leave the bowl uncovered so the shrimp stay crispy until you pour them w/ the fried garlic over the fried rice you prepared in advance. Pour the sauce next (sweet and source sauce mixed with some dark soy sauce and Chinese mustard). Garnish with cilantro. Serve hot.
Tip: Don’t saute fried rice + shrimp+butter together, or your dish will come out as..UCF (translate: unidentified Chinese food). Bon appetit !
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