SALT AND PEPPER SHRIMP (DEEP-FRIED)
Steps:
- Gather the ingredients.
- Soak the shrimp in warm, lightly salted water for 5 minutes.
- Rinse in cold water, drain and pat dry with paper towels.
- Lightly coat the shrimp with the tapioca starch or cornstarch.
- In a small bowl, mix the salt with the freshly ground peppercorns and set aside.
- Heat the oil to 360 F in a deep fat fryer, heavy saucepan with deep sides, or a second wok (it is easiest not to deep-fry and stir-fry the shrimp in the same wok). Carefully add the shrimp to the hot oil, 4 to 5 at a time, and deep-fry until they turn bright orange (about 40 seconds). Make sure the temperature does not fall below 350 F.
- Carefully remove the shrimp with a slotted spoon and drain on paper towels. Continue deep-frying the remainder of the shrimp.
- Heat a wok over medium heat. Add the salt and pepper mixture and the deep-fried shrimp. Stir-fry briefly to coat the shrimp in the mixture (20 to 30 seconds).
- Serve hot and enjoy.
Nutrition Facts : Calories 322 kcal, Carbohydrate 8 g, Cholesterol 239 mg, Fiber 0 g, Protein 26 g, SaturatedFat 2 g, Sodium 1389 mg, Sugar 0 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHINESE SALT AND PEPPER SHRIMP
Chinese style crispy salt and pepper shrimp
Provided by Elaine
Categories Main Course Snack
Time 25m
Number Of Ingredients 11
Steps:
- Devein the shrimp and marinate with salt and ginger. Set aside for 15 minutes.
- During this process, let make the real deal "salt and pepper". Toast Sichuan peppercorn with salt over slow fire until aromatic (takes around 1 minute). Transfer the mixture out and then ground into powder.
- Coat shrimp with starch. Shake off extra starch before frying.
- Heat up oil in wok until you can see waves on the surface. Fry the shrimp for to 1 minute by two batches. Transfer shrimp out. High oil temperature is the key factor to a great flavor.
- Pour the extra oil out and leave only around 1/2 tablespoon. Fry garlic, scallion and chopped fresh peppers until aromatic.
- Return the shrimp and sprinkle 3/4 of the salt and pepper.
- Transfer out and sprinkle the remaining on the surface or on small corner of the serving plate.
Nutrition Facts : Calories 236 kcal, Carbohydrate 17 g, Protein 31 g, Fat 2 g, Cholesterol 378 mg, Sodium 2620 mg, ServingSize 1 serving
CHINESE DEEP-FRIED SHRIMP
Make and share this Chinese Deep-Fried Shrimp recipe from Food.com.
Provided by CJAY8248
Categories < 30 Mins
Time 30m
Yield 18 shrimp, 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove the shell from the shrimp, but leave the tail intact. Devein with a deep cut, but no not sever the two halves of the shrimp. Mix the sherry with a pinch or two of salt and toss with the shrimp. Put aside while batter is being prepared.
- Mix the Wondra, baking powder, and salt together and add the peanut oil slowly while beating to mix thoroughly. When the dough forms a lump, add the water, a little at a time until the batter is the consistency of light cream. Heat the oil for deep frying in a wok to 360-370*. Place the shrimp on a paper towel.
- Take a shrimp by the tail and coat with batter-not the tail, please. Drop the shrimp into the hot oil. Repeat with all the shrimp, removing them to drain as they become golden brown and puffy. Serve at once, or place in a warm (about 150*) oven to keep warm.
Nutrition Facts : Calories 203.3, Fat 18.4, SaturatedFat 3.1, Cholesterol 31.9, Sodium 408.4, Carbohydrate 1.4, Sugar 0.2, Protein 4.3
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