Vietnamese Salt And Pepper Crispy Shrimp Recipes

VIETNAMESE SALT AND PEPPER CRISPY SHRIMP

Steps:

• first, preheat oven to highest it'll go, broil or in my case, 550F.
• next, prep everything and have all the ingredients ready to go. clean/devein the shrimp. there were some shrimps that lost their shell because i was a little indelicate but it was a price i was willing to pay to not eat poop. wandering chopsticks has a pic tutorial you can refer to. pat dry the shrimp.
• dry roast the salt, ground pepper and 5 spice powder. (NOTE: you will not be using ALL of the blend in this recipe). set aside to cool. when cool, mix in the sugar.
• line a shallow cookie sheet with foil or parchment paper. if using foil, oil it. dust the shrimp with potato or corn starch. or you can do it my lazy way, holding by the tail, dip the shrimp into the starch and shake semi-vigorously to let loose excess powder. lay on the prepared sheet. broil in oven for TWO MINUTES.
• meanwhile, in a frying pan, heat up a drizzle of oil on medium high. sauté the garlic, onion, green scallions and jalapeño. you're aiming for fragrance, not so much burning or caramelization. this can be anywhere from 3-5 minutes. which means, in the middle of this sautéing you're doing, you need to take the shrimp out of the oven. make haste. set aside the shrimp. when the onions and garlic have softened, add in the shrimp. WORK QUICKLY. sprinkle the shrimp with a few teaspoons of the salt/sugar/pepper/five spice mixture. (i ended up using 3 teaspoons, season to your taste). gently mix everything, heating the shrimp through. REMOVE from heat. this step should take 2 minutes, 3 minutes TOPS.
• the end result should be on the dry side, unless you're like me and gpa and got a little generous with the drizzle of oil.
• serve with lemon or lime wedges.

VIETNAMESE SALT AND PEPPER SHRIMP RICE NOODLE BOWL

Steps:

• Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water; drain.
• Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves. Add lime juice, vinegar, fish sauce, and chiles; set aside.
• Combine lettuce, cucumber, and herbs; set aside.
• Combine cornstarch, brown sugar, salt, and pepper in a large bowl; stir until well combined. Add shrimp; toss to coat.
• Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil, and swirl to coat. Add half of shrimp; cook for 1 1/2 minutes on each side or until shrimp are seared. Remove from pan. Add 1 1/2 teaspoons oil to wok; repeat procedure with remaining shrimp. Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat. Add onions and garlic; stir-fry 30 seconds. Return shrimp to pan; stir-fry 1 minute.
• Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts. Divide the shrimp evenly among servings, and serve each with 1/4 cup sauce.

EASY CRISPY VIETNAMESE SHRIMP BALLS

Steps:

• Rinse shrimp well under cold water and pat dry with a paper towel. Coarsely chop shrimp into medium pieces and place in the bowl of a food processor.
• Add 1 beaten egg, shallot, sesame oil, cornstarch, brown sugar, fish sauce, garlic, salt, and pepper to the shrimp in the food processor. Blend until a smooth paste is created. Transfer shrimp paste to a bowl and refrigerate until slightly hardened, about 30 minutes.
• Remove paste from refrigerator. Use an ice cream scoop, a tablespoon, or your hands to form shrimp paste into balls.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add shrimp balls, cover, and steam until they become opaque, about 5 minutes. Transfer steamed shrimp balls to a plate and allow to cool to room temperature, about 5 minutes.
• Place bread crumbs in a bowl and season with salt and pepper. Place 2 beaten eggs in a separate bowl. Roll steamed shrimp balls in bread crumbs, then in beaten eggs, then again in bread crumbs and then place on a plate.
• Heat oil in a small pan over medium heat. Cook shrimp balls until golden brown on all sides, about 5 minutes.