Classic Dry Fried Pepper And Salt Shrimp Food

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.

SALT AND PEPPER SHRIMP

Steps:

• In a small bowl, combine the salt, bouillon powder, sugar and white pepper and reserve.
• Rinse the shrimp under cold water, then drain them quickly in a colander. Leave them moist to absorb the cornstarch to make a crust.
• Heat the oil in a 6-quart Dutch oven or pot until the oil reaches about 375 degrees F. Add the cornstarch to a large bowl, dredge the shrimp in cornstarch and then shake off the excess. Deep fry the shrimp for 2 to 3 minutes in three small batches. Drain on a sheet pan as you are heating your skillet or wok.
• While the shrimp are cooking, heat a large skillet or wok to high and spoon in 2 tablespoons (30 grams) of oil. When the first wisp of white smoke appears, stir in the garlic, ginger and jalapeno and cook for about 30 seconds until light brown.
• Toss in the fried shrimp, reserved sugar-and-salt mixture and scallions. Continually toss the shrimp to coat well, 1 to 2 minutes. Once the shrimp are heated through, plate the shrimp and top with crispy bits from the pan.

CRUNCHY SALT AND PEPPER SHRIMP RECIPE BY TASTY

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!

CLASSIC DRY-FRIED PEPPER AND SALT SHRIMP

Steps:

• In a large bowl mix together 1 tablespoon salt and 4 cups cold water. Add shrimp and swish in the water using your hands for about 30 seconds. Drain. Repeat process with another tablespoon salt and 4 cups cold water; drain and rinse shrimp under cold running water. Pat dry with paper towels.
• In a small bowl, mix together remaining 1/2 teaspoon salt, sugar, and ground Szechuan peppercorns; set aside.
• Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until very hot. Add 1 tablespoon oil, garlic, ginger, and chile; cook, stirring with a metal spatula, until fragrant, about 10 seconds. Push garlic mixture to one side of wok and carefully add shrimp, spreading them in an even layer. Let cook, without stirring, 1 minute.
• Add remaining tablespoon oil and cook, stirring, until shrimp just begin to turn orange. Sprinkle shrimp with salt mixture and continue cooking, stirring, until opaque, 1 to 2 minutes more.

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.

CLASSIC FRIED SHRIMP

Steps:

• Heat 2 to 3 inches oil to 365ºF in a deep fryer or heavy deep saucepan.
• Combine flour, salt, onion salt, pepper and garlic powder in shallow bowl. Beat eggs and water in separate shallow bowl. Place bread crumbs in another shallow bowl.
• Coat shrimp with flour mixture. Dip in egg mixture. Drain off excess. Coat lightly with crumbs.
• Fry shrimp, a few at a time, 2 to 3 minutes or until golden brown. Turn as needed for even browning. Drain on paper towels. Serve with lemon wedges and cocktail and/or tartar sauce if desired.

CRISPY SALT-AND-PEPPER SHRIMP

Steps:

• Toast both types of peppercorns and salt in a large, heavy-bottomed skillet over medium heat until fragrant, 1 to 2 minutes. Transfer to a spice grinder or mortar and pestle and coarsely grind. Toss shrimp with spice mixture to evenly coat, then thoroughly coat in cornstarch.
• Heat oil in skillet over medium-high. When it shimmers, add ginger, garlic, and scallions. Cook, stirring frequently, just until fragrant and beginning to turn golden in places, about 2 minutes.
• Transfer to a bowl with a slotted spoon, leaving oil in skillet. Add shrimp to skillet in a single layer (you may need to work in two batches); cook, flipping once, until they turn opaque and shells become crisp and golden brown in places, 3 to 4 minutes total. Transfer to bowl with ginger mixture, tossing to evenly coat; serve immediately.