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1·Shunning light, a pink shrimp buries itself in aquarium sand except for its feelers and golf-ball eyes.

为躲避光照，一只粉色的虾把自己埋在水族馆的沙中，只露出触须和高尔夫球似的眼睛。

2·Pink shrimp from Oregon are another good choice; the fisheries there are certified under the stringent Marine Stewardship Council guidelines.

产自俄勒冈州的粉色虾是另一个不错的选择；那里的鱼类捕捞依照严厉的海洋管理委员会(Marine Stewardship Council)条例进行认证。

3·When done, shrimp should be pink and the flesh should turn opaque white.

完成后，应粉红虾和肉应该将不透明的白色。

4·Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.) Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink.

烧热油镬中一或以上的中高热量大煎锅。添加更多的油，如果在烹调必要的。热油2至3分钟，或直至炒虾变成粉红色。

5·Because if they were small and pink, they would be called shrimp.

如果个小，又是粉红色，那是大虾。