Genuine yanju shrimp requires fresh shrimp, dumped into hot oil, and pulled out when the head and body begin to separate. That's when the freshness and softness are just right.
正確的鹽焗蝦是用新鮮沒凍過的蝦，丟進熱油中，蝦頭一開就撈起來，那蝦的鮮度和軟度才是剛好的。