Bring a medium-sized pot of lightly salted water to the boil, add the shrimp and cook for about 30 seconds, or until they curl and turn pink. Drain in a colander. Separate the peeled pomelo into ...
For even more umami, I add Chinese dried shrimp roe and fresh tobiko (flying fish ... Stir in the spring onions and cook until the oil stops sizzling, stirring often. Turn off the flame.