SALT AND PEPPER SHRIMP
This is the classic Cantonese shrimp dish with the heads and peels left on. The shrimp are usually eaten whole, but I know this is scary for some. The recipe is traditional, but you can peel and clean the shrimp if you prefer. I think that when fried, the skins and heads taste like tempura and hold the seasonings perfectly. You can choose your own adventure here, but I do hope you try this dish as it was meant to be eaten.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
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.
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
This is a quick and light stir fried version of the Chinese dish that will have you licking your fingers. Posting for the ZWT III.It can be a little messy to eat as the shrimp are cooked with the shells on for best flavor. Recipe is from Sunset June 2007 and it is noted: The different peppercorns add a subtle range of pepper flavor to this dish, but you can stick to just black peppercorns too; simply decrease the total amount to 1 1/2 tsp.
Provided by cookiedog
Categories Chinese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 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 teaspoons 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 teaspoons 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.
Nutrition Facts : Calories 289.8, Fat 9.3, SaturatedFat 1.5, Cholesterol 441.7, Sodium 1672.5, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 47.6
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.
SALT AND PEPPER SHRIMP, IRIS
Love, these at Hoe Toy Chop Suey in Chicago, this comes pretty close to their version, they've been there since I was a child, and continue to draw crowds. I figured since I eat so many, I could do my wallet a favor and make my own, lol!!
Provided by iris mccall @irislynn
Categories Seafood Appetizers
Number Of Ingredients 9
Steps:
- Finely grind the salt, pepper, and peppercorns in a spice grinder or with a motar and pestle.
- Rinse shrimp under cold running water, pat dry and set aside.
- Heat the oil in preheated skillet or wok if you have one. Add the shrimp, chili, ginger and garlic and stir fry for 4-5 minutes or until shrimp are cooked through and have changed color.
- Add the salt and pepper mixture to the wok and stir fry for 1 minute longer.
- Transfer to a serving bowl, garnish with the onions and serve immediately. NOTE: You can ditch the rice and serve as an appetizer with shrimp crackers also.
SALT AND PEPPER SHRIMP
Make and share this Salt and Pepper Shrimp recipe from Food.com.
Provided by shannon in KS
Categories No Shell Fish
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk the flour with the cornstarch, salt, peppercorns and five-spice powder.
- Lightly whisk in the seltzer.
- Do not overmix- the batter should be a little lumpy and add shrimp.
- Allow to rest for 10 minutes.
- Heat the vegetable oil to 375°.
- Fry shrimp until deep golden, about 2 minutes.
- Using a slotted spoon, transfer to rack or paper towels.
Nutrition Facts : Calories 381.4, Fat 2.7, SaturatedFat 0.7, Cholesterol 441.7, Sodium 1691.2, Carbohydrate 35.4, Fiber 0.8, Sugar 0.1, Protein 49.6
SALT AND PEPPER PRAWNS (SHRIMP)
A great fingerfood dish for parties or serve as an entree. You can use regular ground peppercorns ground chinese sichuan peppercorns if you prefer This recipe is wheat and gluten free
Provided by Jubes
Categories Lactose Free
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel, devein and butterfly the prawns, leaving the tails intact.
- Combine the flour salt and 2 teaspoons of the ground peppercorns in a large bowl. Add prawns and toss to coat in the flour mixture. Shake off the excess flour from each prawn.
- Heat the oil in a wok or frypan until very hot. Cook prawns in small batches for about 2 minutes or until crisp. Transfer prawns to a plate lined with paper towel to drain.
- In a seperate bowl, combine the salt flakes with the remaining teaspoon of ground peppercorns.
- Place prawns on a serving plate and sprinkle with the salt & pepper mix. Serve with lemon wedges.
- Enjoy!
VIETNAMESE SALT AND PEPPER SHRIMP RICE NOODLE BOWL
Also, called Bun Tom Xao. Recipe from Cooking Light. Cooking Note: Expect the noodles to clump and stick after they're cooked. Recipe author Andrea Nguyen devised a great trick to prevent them from sticking too much: Put an inverted small bowl in the bottom of the colander for the noodles to drape over.
Provided by gailanng
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 463.6, Fat 17.7, SaturatedFat 2, Cholesterol 143.2, Sodium 1469.2, Carbohydrate 54.9, Fiber 4.1, Sugar 14.1, Protein 23.5
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