Tom rang muoi (stir-fried salt and pepper shrimp)
Sean Wen and Andrew Ho started Pinch Crawfish Kitchen at the beginning of 2016 with a dream of bringing their beloved crawfish boils to the people (with help from the <a href="http://f52.co/1qNnY34">Triscuit Maker Fund</a>). Since they take inspiration from their Asian-American backgrounds, their crawfish boils are influenced by flavors you'd more regularly find in Vietnamese or Taiwanese dishes. This recipe comes from co-founder Andrew for one of his favorite Vietnamese seafood dishes -- Tom Rang Muoi.
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