SALT AND PEPPER SHRIMP
Steps:
- In a large wok, heat the oil over medium-high to 370 degrees F.
- Meanwhile, season 2 cups of the flour with salt and freshly ground black pepper. Dredge the shrimp in the seasoned flour.
- In a large mixing bowl, whisk the remaining 4 cups of flour with the egg yolks and soda water. Hold the shrimp by their tails dip them into the batter.
- Working in batches, fry the shrimp in the hot oil, turning them once, until they are golden brown, about 3 minutes per batch. Remove the shrimp from the oil and drain them on paper towels. While they are still hot, sprinkle the shrimp generously with salt and freshly ground black pepper. Transfer the shrimp to a serving tray.
- When the shrimp are cooked, carefully pour off all but 1/2 cup of the oil. Add the garlic, ginger, green onions and jalapeno and fry until crispy. Spoon the seasoning over the shrimp and serve immediately accompanied by lemon wedges.
SALT-AND-PEPPER SHRIMP
Steps:
- Using kitchen shears, cut along the backs of shrimp through shells and just deep enough to expose veins; remove veins. Pat shrimp dry. Whisk cornstarch, black pepper, and 3/4 teaspoons salt in a large bowl; add shrimp and toss to coat.
- Heat oil in a large skillet over mediumhigh heat. Working in 2 batches, fry shrimp until golden, crisp, and cooked through, about 1 minute per side. Transfer to paper towels and let drain, then toss in a medium bowl with Sichuan peppercorns and remaining 3/4 teaspoons salt. Add chile and cilantro to bowl and toss to combine.
SALT & PEPPER PRAWNS
Use Sichuan peppercorns to flavour shellfish with a celery-like taste, then create a Chinese-style chilli garlic dip
Provided by Jennifer Joyce
Categories Buffet, Starter
Time 20m
Yield Serves 6-8 as part of a buffet
Number Of Ingredients 14
Steps:
- First, make the dipping sauce. Crush the garlic, coriander and chilli using a pestle and mortar. (If you don't have one, just finely chop.) Pound in the sugar until dissolved, then add the lime juice and fish sauce. It should taste sweet, salty and spicy.
- To make the spice mix, toast the Sichuan and black peppercorns in a frying pan over a medium heat for 1 min or until fragrant. Finely grind in a spice mill or using a pestle and mortar, then add the salt and chilli flakes and mix together. Transfer to a bowl.
- Combine the spice mix with the cornflour. Heat 7.5cm of oil in a large wok or deep heavy-based saucepan. You can test the temperature by frying a small piece of bread - it should sizzle instantly and take 20 secs to turn golden. Toss the prawns with the spice mix, shake off the excess and deep-fry, in batches, for 1-2 mins or until crisp at the edges and starting to curl. Remove with a slotted spoon, drain on a baking tray lined with kitchen paper and keep warm while you cook the remaining prawns. Scatter over the pea shoots or salad leaves, if you like, and serve with the dipping sauce.
Nutrition Facts : Calories 140 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Protein 11 grams protein, Sodium 3.5 milligram of sodium
CRUNCHY SALT AND PEPPER SHRIMP RECIPE BY TASTY
Here's what you need: frozen shrimp, cornstarch, oil, garlic, fresh ginger, red pepper flakes, salt, black pepper, scallions, white rice
Provided by Frank Tiu
Categories Appetizers
Yield 3 servings
Number Of Ingredients 10
Steps:
- Set a wire rack over a baking sheet.
- Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes.
- Drain the thawed shrimp on paper towels and pat dry.
- Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.
- Heat the oil in a wok or large pan until it reaches 400°F (200°C).
- Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.
- Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.
- In a clean wok or large pan, add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown.
- Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.
- Transfer the shrimp to a plate and garnish with the scallions and fried garlic.
- Serve with rice.
- Enjoy!
SALT AND PEPPER PRAWNS (SHRIMP)
A great fingerfood dish for parties or serve as an entree. You can use regular ground peppercorns ground chinese sichuan peppercorns if you prefer This recipe is wheat and gluten free
Provided by Jubes
Categories Lactose Free
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel, devein and butterfly the prawns, leaving the tails intact.
- Combine the flour salt and 2 teaspoons of the ground peppercorns in a large bowl. Add prawns and toss to coat in the flour mixture. Shake off the excess flour from each prawn.
- Heat the oil in a wok or frypan until very hot. Cook prawns in small batches for about 2 minutes or until crisp. Transfer prawns to a plate lined with paper towel to drain.
- In a seperate bowl, combine the salt flakes with the remaining teaspoon of ground peppercorns.
- Place prawns on a serving plate and sprinkle with the salt & pepper mix. Serve with lemon wedges.
- Enjoy!
SALT AND PEPPER SHRIMP ROLLS
Inspired by jiao yan xia, the classic Chinese dish of head-on, fried shrimp finished with a Sichuan or white pepper salt seasoning, these shrimp rolls celebrate the flavors of salt and pepper. Peeled shrimp are seasoned, breaded with cornstarch and fried until super crunchy, then sprinkled with a black pepper-salt. Once cooked, they're tucked into toasted rolls smeared with a zingy garlic mayo. Fresh cilantro, sliced chile and a squeeze of fresh lime brighten the hearty sandwich. Store any leftover pepper-salt in an airtight container and use it as a seasoning for roasted meats and vegetables.
Provided by Kay Chun
Categories dinner, lunch, sandwiches, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a 12-inch cast-iron or heavy skillet, heat 1 inch of oil over medium-high until an instant-read thermometer registers 350 degrees.
- Meanwhile, in a small bowl, combine mayonnaise and garlic; mix well. In a separate small bowl, combine pepper and salt.
- Heat a medium nonstick skillet over medium. Using 1 teaspoon of garlic mayonnaise per bun, spread on outer sides of buns, then toast them until golden, about 1 minute per side. Transfer to plates.
- Season shrimp with about 1 teaspoon of the pepper-salt, dip in milk, then dredge in cornstarch, gently pressing so cornstarch adheres. Working in two batches, fry shrimp until crispy and cooked through, turning halfway, about 2 minutes. Transfer to a paper towel-lined plate to drain. Season with more of the pepper-salt mixture.
- Smear some garlic mayonnaise on the inner center of buns, then divide shrimp among buns. Top with chiles, cilantro and more pepper salt. Serve with lime wedges.
SALT AND PEPPER SHRIMP
This is the classic Cantonese shrimp dish with the heads and peels left on. The shrimp are usually eaten whole, but I know this is scary for some. The recipe is traditional, but you can peel and clean the shrimp if you prefer. I think that when fried, the skins and heads taste like tempura and hold the seasonings perfectly. You can choose your own adventure here, but I do hope you try this dish as it was meant to be eaten.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the salt, bouillon powder, sugar and white pepper and reserve.
- Rinse the shrimp under cold water, then drain them quickly in a colander. Leave them moist to absorb the cornstarch to make a crust.
- Heat the oil in a 6-quart Dutch oven or pot until the oil reaches about 375 degrees F. Add the cornstarch to a large bowl, dredge the shrimp in cornstarch and then shake off the excess. Deep fry the shrimp for 2 to 3 minutes in three small batches. Drain on a sheet pan as you are heating your skillet or wok.
- While the shrimp are cooking, heat a large skillet or wok to high and spoon in 2 tablespoons (30 grams) of oil. When the first wisp of white smoke appears, stir in the garlic, ginger and jalapeno and cook for about 30 seconds until light brown.
- Toss in the fried shrimp, reserved sugar-and-salt mixture and scallions. Continually toss the shrimp to coat well, 1 to 2 minutes. Once the shrimp are heated through, plate the shrimp and top with crispy bits from the pan.
SZECHUAN PEPPER-SALT PRAWNS
This recipe is an adoptee from the RecipeZaar account. I will repost here when I have tried the recipe. Rest assured that I won't change the recipe, though...it seems to be pretty popular as is. Enjoy! Source: tom Douglas
Provided by Aunt Cookie
Categories Free Of...
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- To make pepper-salt: In a small saute pan over medium heat, toast the Sichuan and white peppercorns, shaking the pan, for about 3 minutes.
- Do not let them burn.
- They may smoke and pop like popcorn; this is OK.
- Remove the pan from the heat; set aside to cool slightly.
- In a spice mill or with a mortar and pestle, coarsely grind the peppercorns.
- Transfer to a bowl and combine with the salt.
- Set aside.
- To make shrimp: In a wok or large saute pan over medium-high heat, heat the oil until hot but not smoking.
- Working quickly, in a bowl, toss the shrimp in the cornstarch and remove the excess cornstarch by shaking the coated shrimp in a sieve or strainer.
- Add the shrimp to the wok and cook, tossing a few times to cook through on both sides, for 2 to 3 minutes.
- With a large spatula or other implement, hold the shrimp in place, tip the wok and very carefully pour off and discard the excess oil.
- Add the garlic, chili pepper and pepper-salt mixture.
- Return the wok to the heat and toss the shrimp with the spice mixture until the spices release their fragrance and coat the shrimp, about 1 minute.
- Remove from the heat.
- A step ahead: The pepper-salt can be made a week or more ahead and kept, covered, at room temperature.
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