Salt And Pepper Shrimp Tom Rang Muoi Recipes

SALT AND PEPPER SHRIMP (MOM)

Salt and Pepper Shrimp (Mom) image

Provided by Ming Tsai

Time 35m

Number Of Ingredients 7

Ingredients

Canola oil to cook and deep fry
1 1/2 pounds large U-15 shrimps (15 per pound), deveined, shell on!
1 cup scallions cut into 1-inch pieces
1/4 cup sliced garlic
1/4 cup ginger, julienne
1/2 tablespoon kosher salt or sea salt
1/2 tablespoon ground pepper mix (black, green, red and Szechwan)

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 RED CRAB: CUA RANG MUOI

Salt and Pepper Red Crab: Cua Rang Muoi image

Provided by Food Network

Time 1h33m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon salt
1 teaspoon fine white pepper
1 teaspoon sugar
1/2 teaspoon five spice powder
2 (14 ounce/400 g each) live crabs, blue swimmer or mud crab
Vegetable oil, for deep-frying
Potato starch, for dusting
3 red Asian shallots, finely diced
2 cloves garlic, finely diced
3 spring onions (scallions), cut into 2-inch/5 cm lengths
2 long red chiles, thinly sliced on the diagonal
Serving suggestion: Jasmine rice.

Steps:

For the seasoning mix: In a bowl, mix salt, white pepper, sugar, and five spice pepper together.
To prepare your crabs humanely, place them in the freezer for 1 hour to put them to sleep, or submerge them in an ice bath for 5 minutes.
Remove the upper shell of the crab, pick off the gills, which look like little fingers, and discard them. Clean the crab under running water and drain.
Place the crab on its stomach and chop the crab in 1/2 with a heavy cleaver.
Now chop each 1/2 into 4 pieces, chopping each piece after each leg.
With the back of the cleaver gently crack each claw - this makes it easier to extract the meat.
Heat the oil in a wok to 400 degrees F/200 degrees C, or until a cube of bread dropped into the oil browns in 5 seconds.
Dust the crab pieces with potato starch, shaking off the excess. Deep-fry the crab in batches for 3 minutes, turning over once, until golden brown.
Remove from the wok and drain on kitchen paper towels. Remove the oil, reserving 2 tablespoons, and clean the wok.
Heat the reserved oil in the wok, then add the shallots and garlic and fry until fragrant.
Return the crab to the wok and toss all ingredients together well, adding the salt and pepper seasoning mix to taste.
Serve with jasmine rice and finger bowl.

SALT-AND-PEPPER SHRIMP (TOM RANG MUOI)

Salt-and-Pepper Shrimp (Tom Rang Muoi) image

This intense, flavor-packed, Vietnamese classic was actually introduced to me at a popular night spot in New York's Chinatown. Salt-and-pepper shrimp are meant to be eaten whole, body, shell, head, everything. More often than not, they are deep-fried, but after trying it both ways, we actually prefer pan frying them in less oil.

Provided by Home Skillet

Categories Vietnamese Recipes

Time 26m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound uncooked jumbo shrimp, in shell with heads attached
⅛ cup cornstarch, or more as needed
3 tablespoons peanut oil, divided
10 cloves garlic, pressed
¼ cup onion, minced
1 tablespoon minced ginger
3 scallions, chopped
1 ½ tablespoons minced jalapeno pepper
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper

Steps:

Use kitchen shears to cut long whiskers and sharp head point off of the shrimp. Place cornstarch in a bowl. Roll in cornstarch to coat lightly and evenly, brushing off excess.
Heat 2 tablespoons peanut oil in a skillet over medium-high heat. Add shrimp and saute until red and golden, about 2 minutes per side. Transfer shrimp to a paper towel-lined plate and wipe out skillet.
Heat remaining peanut oil in the same skillet. Add garlic, onion, and ginger; cook and stir until fragrant and soft, about 1 minute. Add scallions, jalapeno, and coated shrimp. Cook and stir for 30 seconds while seasoning with most of the salt and pepper. Garnish with remaining salt and pepper before serving.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 8.4 g, Cholesterol 172.6 mg, Fat 11.2 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 2 g, Sodium 442.4 mg, Sugar 0.9 g

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