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.
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 (TOM RANG MUOI)
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 World Cuisine Recipes Asian Vietnamese
Time 26m
Yield 4
Number Of Ingredients 10
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
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 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
SALT AND PEPPER SHRIMP
Provided by Tyler Florence
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- With kitchen shears, cut through the shell of the shrimp down the back to the tail. Remove the vein and rinse them well. Butterfly the shrimp by cutting almost all the way through the shrimp with a knife. Pat dry and set aside.
- Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F.
- While the oil is heating, whisk the eggs and club soda together in a large bowl. Whisk in 2 cups cornstarch making sure to get out any lumps. The batter should be the consistency of heavy cream. Season generously with salt and pepper - remember it is called Salt and Pepper Shrimp!
- Put the remaining cornstarch on a platter and season it well with salt and pepper. Working in batches, dredge the shrimp in the cornstarch and shake off any excess. Dip the shrimp in the batter and let the excess batter drip off. Slide the shrimp into the hot oil and cook about 3 minutes until golden brown, turning them once during cooking. Remove and drain on paper towels. Scoop out any floating bits of batter from the oil, they will burn. Season the shrimp with salt and pepper while they're still hot and put them onto a serving platter.
- When all the shrimp have been cooked, carefully pour out all but 2 tablespoons oil into a safe container. Add the chilies, garlic, and ginger and stir-fry for about 1 minute. Take the wok off the heat and pour in the soy sauce and sake. Cook for 1 minute, then pour this mixture over the fried shrimp. Garnish with cilantro.
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.
More about "saltandpeppershrimp recipes"
SALT-AND-PEPPER SHRIMP RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (89)Estimated Reading Time 50 secsServings 4Total Time 15 mins
- 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 ¾ tsp. salt in a large bowl; add shrimp and toss to coat.
- Heat oil in a large skillet over medium-high 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 ¾ tsp. salt. Add chile and cilantro to bowl and toss to combine.
SALT AND PEPPER SHRIMP RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
Servings 2Estimated Reading Time 2 mins
CHINESE SALT AND PEPPER SHRIMP RECIPES - THE RECIPE …
From therecipe.website
Cuisine ChineseTotal Time 2 hrs 20 minsCategory Canapes, StarterCalories 214 per serving
- Heat the oil in a large skillet over high heat and fry the shrimp in small batches until done, about 2 minutes per side.
SALT AND PEPPER SHRIMP (EASY CHINESE RECIPE) - RASA …
From rasamalaysia.com
4.7/5 (23)Total Time 25 minsCategory Chinese RecipesCalories 210 per serving
- 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.
SALT AND PEPPER SHRIMP - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (18)Total Time 45 minsCategory Fish And SeafoodCalories 312 per serving
- In a small pot over medium low heat, dry roast the whole peppercorns of your choice for 15 minutes, until very fragrant. Take care not to burn them, adjusting the heat as needed. Cool completely and use a spice grinder or mortar and pestle to grind the peppercorns down to a powder.
- Rinse the shrimp and pat them thoroughly dry with a paper towel. Dredge them in potato starch or cornstarch––whatever you’re using.
SALT & PEPPER SHRIMP RECIPE | EATINGWELL
From eatingwell.com
4.6/5 (10)Total Time 30 minsCategory Healthy Fish & Seafood Recipes For TwoCalories 296 per serving
- Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved. Add cabbage and bell pepper; toss to combine.
- Combine rice flour (or cornstarch), salt, pepper and five-spice powder in a medium bowl. Add shrimp and toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring often, until they are pink and curled, 3 to 4 minutes. Add jalapeno and cook until the shrimp are cooked through, about 1 minute more. Serve the slaw topped with the shrimp.
SALT AND PEPPER SHRIMP | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
Cuisine American, AsianTotal Time 50 minsCategory Appetizers/SnacksCalories 231 per serving
- Set up a dredging station. Combine the flour, cornstarch, salt and black pepper and divide the mixture between two zipper sealable plastic bags. Beat the eggs together in a bowl. Add the shrimp to one bag of flour and shake them around to coat. Working in batches, remove the shrimp from the bag of flour, shaking off any excess and dip each shrimp in the beaten eggs before placing them in the second bag of flour and shaking to coat again. Set the coated shrimp aside.
- Air-fry the shrimp in batches for 6 minutes. Flip the shrimp over, spritz with oil again and air-fry for an additional 2 minutes.
SALT-AND-PEPPER SHRIMP RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (6)Total Time 20 minsServings 4-6Calories 209 per serving
- Put peppercorns in a mortar and crush roughly with a pestle. Or put peppercorns in a large resealable plastic bag, spread out on a hard, flat surface, and crush with the bottom of a heavy frying pan or rolling pin.
- Put shrimp, half of the crushed peppercorns, and 1 tsp. salt in a large bowl and toss to coat shrimp evenly. Set aside.
- Heat a wok or large (not nonstick) pot over high heat. Add oil, garlic, remaining crushed peppercorns, and remaining 1 tsp. salt and cook, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until pink and cooked through, 3 to 4 minutes. Add cilantro, turn off heat, and toss to combine. Serve immediately.
SALT AND PEPPER SHRIMP (椒盐虾) - RED HOUSE SPICE
From redhousespice.com
4.9/5 (9)Total Time 15 minsCategory Main CourseCalories 347 per serving
- Put Sichuan pepper, star anise, sesame seeds, fennel seeds and salt into a pan. Toast over low heat while stirring from time to time.
- Option 1 DEEP FRYING: Pour oil into a wok over high heat (I use about 800ml). When it reaches 375°F/190°C, gently slide in the shrimp. Use chopsticks to separate if they stick together. Take out when they look pink and crispy. It took me about 90 seconds. Depending on the size of your shrimp, adjust if necessary.
- Pour the oil out of the wok/pan leaving just a thin layer on the surface. Add shallots, pepper, garlic and ginger. Fry over medium heat for about 1 min.
SALT AND PEPPER SHRIMP | EASY CHINESE RECIPES
From easychineserecipes.com
5/5 (1)Total Time 45 minsCategory Main CourseCalories 332 per serving
- Use a toothpick to pick out the shrimp line, trim the shrimp of their feet, then mix with cooking wine in a bowl for 10 minutes.
- Mix black pepper, white pepper and salt to in a bowl make pepper salt. Then, chop the garlic, spring onions, red pepper and green pepper and set aside.
SALT AND PEPPER SHRIMP RECIPE & VIDEO - SEONKYOUNG LONGEST
From seonkyounglongest.com
5/5 (4)
- Heat frying oil to 375°F.Place garlic pieces on a small strainer and fry them in the preheated oil for 15 to 20 seconds or until golden brown. Set aside on a paper towel lined plate. Place chili slices on the strainer and fry them for 5 seconds. Set aside with garlic.
- Bring frying oil temperature back to 375°F. Season shrimp with 1/4 tsp of salt and pepper, toss evenly. Now add potato starch and coat the shrimp evenly with the starch. Shake off the excess.
- Carefully drop the shrimp away from you in the frying oil. Do 2 to 3 batches to not to crowd the pot. If you crowd the pot too much, the oil temperature will drop to fast and too much. The shrimp won’t turn out as crispy as it should be. Frying shrimp 3 to 4 minutes if you are using U16 or adjust cooking time depending on the size of the shrimp you are using. When the shrimp is done cooking, remove from oil and place on a baking pan lined with cooling rack. Repeat with remaining shrimp.
- Combine remaining salt and pepper in a small mixing bowl and place fried shrimp in a serving bowl. Sprinkle salt and pepper mixture on top of the shrimp and toss it until it’s all evenly coated. Sprinkle fried garlic and chili. Maybe sprinkle some micro green cilantro if you like and serve with lime wedges. Sprinkle extra salt and pepper to your taste and serve immediately. Enjoy!
SALT AND PEPPER SHRIMP - KAWALING PINOY
From kawalingpinoy.com
4.8/5 (6)Estimated Reading Time 2 minsServings 4-6Total Time 30 mins
- Trim tendrils off shrimp and rinse under cold running water. In a bowl, combine shrimp and garlic salt. Marinate for about 15 to 20 minutes. Drain shrimp and pat dry.
- In a bowl, combine cornstarch, flour, pepper and 1 teaspoon of the salt. Dredge shrimp in cornstarch mixture until coated.
- In a wide, deep pan over medium heat, heat about 2-inches oil to about 350 F. Add shrimps in batches and cook for about 2 to 3 minutes or until crisp and color changes. Remove from pan and drain on a colander. Reserve 2 tablespoons of the frying oil.
- In a wide skillet over high heat, add the 2 tablespoons reserved oil and heat until smoking hot. Add remaining jalapenos, green onions and the remaining 1 teaspoon salt. Cook, stirring regularly, for about 30 seconds. Add deep-fried shrimps and toss for about 30-40 seconds. Serve hot.
EASY SALT AND PEPPER SHRIMP RECIPE - PINCH AND SWIRL
From pinchandswirl.com
Ratings 9Calories 251 per servingCategory Main Course
- Toast peppercorns in a small, dry skillet over medium heat until fragrant and popping, shaking often and taking care not to let them burn. Transfer to a small bowl. Coarsely grind in a spice mill and then combine with kosher salt. Set aside.
- Peel and devein shrimp. Place in strainer and rinse; drain well and pat shrimp dry with paper towels. Place in bowl and sprinkle cornstarch over; toss to coat.
- Heat oil in a wok or large skillet over medium-high heat until nearly smoking. Add shrimp; cook for 2 to 3 minutes, tossing occasionally to cook evenly. Add garlic, minced chili pepper and peppercorn / salt mixture and toss until shrimp is coated and spices are fragrant. Serve garnished with cilantro leaves if desired.
SALT AND PEPPER SHRIMP (椒盐虾) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5/5 (4)Total Time 20 minsCategory AppetizerCalories 240 per serving
- Mix the salt and cornstarch in a plate or tray. Add the shrimp. Mix everything together until all the shrimp are lightly coated in the cornstarch.
- Heat 1/4” (1/2 cm) of oil in a medium-sized pan over medium-high heat until the oil reaches 375 °F (190 °C). If you do not have a thermometer, drop a tiny pinch of cornstarch into the oil. You should see small bubbles rapidly forming around the cornstarch. (*Footnote 2)
SALT AND PEPPER SHRIMP 椒鹽蝦- HOW TO COOK (THE BEST ...
From tasteasianfood.com
Reviews 8Calories 473 per servingCategory Main
- Clean the shrimps. Trim off the legs and tendrils. Do not remove the shell, and leave the tail intact. Deveined.
SALT AND PEPPER SHRIMP | CHRISTOPHER KIMBALL’S MILK STREET
From 177milkstreet.com
Servings 4Total Time 45 minsCategory Mains
SALT AND PEPPER SHRIMP RECIPE | SAVEUR
From saveur.com
SALTANDPEPPERSHRIMP
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