Salt And Pepper Shrimp Tom Rang Muoi Recipes

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 RED CRAB: CUA RANG MUOI

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)

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.