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Crunchy Salt And Pepper Shrimp

by Frank Tiu

Inspired by chinasichuanfood.com

Ingredients

for 3 servings

  • 1 lb
    frozen shrimp, peeled and deveined, tails left on (455 g)
  • 1 cup
    cornstarch (125 g)
  • 3 cups
    oil (720 mL)
  • 6 cloves garlic, chopped
  • 2 tablespoons
    fresh ginger, sliced
  • 2 teaspoons
    red pepper flakes
  • 2 teaspoons
    salt
  • 3 teaspoons
    black pepper
  • ¼ cup
    scallions, sliced (25 g)
  • white rice, cooked, for serving

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Preparation

  1. Set a wire rack over a baking sheet.
  2. Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes.
  3. Drain the thawed shrimp on paper towels and pat dry.
  4. Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.
  5. Heat the oil in a wok or large pan until it reaches 400°F (200°C).
  6. 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.
  7. Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.
  8. 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.
  9. Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.
  10. Transfer the shrimp to a plate and garnish with the scallions and fried garlic.
  11. Serve with rice.
  12. Enjoy!
 

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