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.
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.
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 SHRIMP (MOM)
Steps:
- Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the shrimp dry with paper towels. Deep-fry the shrimp at 375 degrees for only 20 seconds, then drain. While the shrimp are deep-frying, coat the wok with oil and saute the scallions, garlic and ginger. Add the fried shrimp then season with salt and pepper. Stir-fry for 20 seconds and serve immediately.
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
Make and share this Salt and Pepper Shrimp recipe from Food.com.
Provided by shannon in KS
Categories No Shell Fish
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk the flour with the cornstarch, salt, peppercorns and five-spice powder.
- Lightly whisk in the seltzer.
- Do not overmix- the batter should be a little lumpy and add shrimp.
- Allow to rest for 10 minutes.
- Heat the vegetable oil to 375°.
- Fry shrimp until deep golden, about 2 minutes.
- Using a slotted spoon, transfer to rack or paper towels.
Nutrition Facts : Calories 381.4, Fat 2.7, SaturatedFat 0.7, Cholesterol 441.7, Sodium 1691.2, Carbohydrate 35.4, Fiber 0.8, Sugar 0.1, Protein 49.6
SALT-AND-PEPPER SHRIMP WITH AIOLI
Seared shrimp are seasoned with a sprinkling of salt and complemented by a tangy aioli dipping sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 9
Steps:
- Make aioli: Pulse garlic in the bowl of a food processor until it is finely chopped. Add egg yolks and mustard, and season with salt; process until mixture is blended. With machine running, add half the canola oil, a few drops at a time, until mixture is emulsified. Add 4 teaspoons lemon juice. With machine running, add remaining canola oil and the olive oil. Season with salt and lemon juice. Transfer to a bowl; refrigerate, covered, up to 2 days.
- Season shrimp with pepper. Place a large cast-iron skillet over medium heat; lightly cover bottom with salt. Arrange half the shrimp in a single layer. Place a pan on top as a weight; cook 2 minutes. Remove top pan, and turn shrimp; cook until they are pink, about 1 1/2 minutes. Transfer to a plate; wipe pan with a dry paper towel. Repeat with remaining shrimp. Serve with aioli.
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- Rinse the shrimp with cold running water. Pat dry with paper towels and then marinate with the salt and white pepper, about 15 minutes.
- Mix all the ingredients in the Frying Batter until well combined. Add the shrimp into the Frying Batter, stir to coat evenly with the batter.
- To deep fry the shrimp, heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok or stockpot to 350° F (175°C). Gently drop the shrimp into the oil and loosen them up immediately with the spatula to prevent them from clumping together.
- Deep-fry the shrimp to a light golden brown or until the batter becomes crispy. Dish out with a strainer or slotted spoon, draining the excess oil by laying the shrimp on a wire rack or a dish lined with paper towels.
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