Salt and Pepper Shrimp by
Serves 4 as part of multi-course meal | Prep Time: 15 Mins | Cook Time: 10 Mins
10 oz (330 g) head-on, shell-on shrimp
¼ teaspoon salt
¼ teaspoon white pepper
Oil, for deep-frying
½ cup (65 g) all-purpose flour
¼ cup (35 g) corn starch
½ teaspoon baking powder or baking soda
1 egg white
½ cup water
1 tablespoon cooking oil
A pinch of salt
½ tablespoon oil
1 heaping tablespoon chopped green onion (scallion)
Some sliced red chili or green jalapeno
½ teaspoon salt
½ teaspoon white pepper
oz (330 g) head-on, shell-on shrimp
tablespoon cooking oil
heaping tablespoon chopped green onion (scallion)
1. Clean the shrimp. First you need to clean your shrimp by using a pair of scissors and trimming off the legs. Then cut off the tip of the shrimp's head. Now cut the back of the shrimp until the last segment of the shrimp. This will expose the dirty elements within the shrimp that you can remove with a paring knife. Clean all the remaining shrimp in the same manner.
2. Rinse the shrimp with cold running water. Pat dry with paper towels and then marinate with the salt and white pepper, about 15 minutes.
3. 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.
4. 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.
5. 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.
6. Prepare stir fry ingredients. Using the heel of a large chef knife, push down on a peeled garlic clove to flatten and then finely mince. To prepare the red chili peppers, start by cutting off their heads and then slicing them down the middle. This will expose the chili's membranes and seeds. Use a paring knife to scrape them out. Stack the chili pepper halves on top of one another and thinly slice. Prepare the green onion by cutting off both ends, but still leaving a little green and then finely mincing. It is important to remember that when working with red chilies not to touch your eyes after handling them without first washing your hands.
7. Stir fry. After pre-heating your wok until it starts to smoke, add a tablespoon of vegetable oil around the sides of the wok. Allow the oil to get hot. In quick succession, add the prepared garlic, chili peppers, and shrimp into the wok and stir them together. Add a few grinds of pepper and a few of salt and continue stirring. Now, turn off the heat to the stovetop. Add and stir in the cut green onions. Do not overcook the green onions. After adding them into the mix, cook for ten to fifteen seconds and then plate your dish. Serve immediately. Enjoy.