When I get a dish served with a slice of lemon, I squeeze the lemon with my left thumb and index finger, pressing it against the fork (hold in my right hand). So I get the juice on my dish, but my fingers become dirty. How can I squeeze the lemon without getting my fingers dirty?
(Well, I could try to clean them with some of these flimsy tissues – that’s a different subject. I first lick them clean and then wipe them dry on my handkerchief.)
In Europe, we have devices like this to solve the problem:
but the slices of lemon are cut in a different way in Thailand.
Why are shrimp usually in their shell? Mostly it’s just the tail and the last segment, but sometimes the whole shell, often cut open at the back to allow easier peeling. I manage to peel shrimp with fork and spoon without getting my fingers dirty, but I wonder why they don’t remove the whole shell.