Salt and pepper shrimp are fried shrimp seasoned with aromatics, garlic, scallion, salt and pepper. This salt and pepper shrimp is easy to prepare and ready in less than 15 minutes.
Ingredients
MARINADE SHRIMP:
- 1 lb /500g shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon rice wine, dry sherry, or Shioxing wine
- 1 teaspoon cooking oil
- 1 teaspoon cornstarch
PAN FRIED SHRIMP:
- 1 cup potato starch or cornstarch, for coating
- 3 tablespoons cooking oil
Seasoning:
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
STIR FRY:
- 5 cloves garlic, finely chopped
- 3 scallions, thinly sliced
Instructions
- Prepare shrimp - Peel and deveined the shrimp, wash them and then dry them with a paper towel. (Note 1)
- Marinate shrimp - Mix the shrimp with salt, white pepper, rice wine, oil and cornstarch until they're evenly coated. Set them aside for at least 5 minutes. In the meantime, you can prepare the other ingredients.
- Coat shrimp - Put 1 cup of potato starch on a plate. Dip the shrimp in the potato starch on both sides and gently shake off the excess potato starch. Place them on the plate, separate them and wait about 5 minutes to get them wet for pan fry. (Note 2)
- Pan fried shrimp - In a large wok or skillet, heat 3 tablespoons of canola oil over medium heat. Pan fry them in small batches in single batches for 60 ~90 seconds on each side, until lightly golden brown (so they don't clump together). As you put the shrimp in, dip them into the oil in the pan to crisp them up. Transfer to a plate lined with paper towels to drain. (Note 3)
- Sauté aroma- In the same pan put some oil in a bowl, we only need a little oil to saute the garlic. Sauté the garlic for about 1 minute and then add the scallions and sauté for 1 minute.
- Put the shrimp in the pan and season them with salt and white pepper. Toss them quickly and transfer them to the plate. If you swirl too long, the shrimp won't be as crispy.
- Serve immediately - with a portion of rice with beer or white wine.
Video
Tips & Notes:
- Dry the shrimp. This simple step ensures that the shrimp are juicy and firm to the bite after cooking, and not too soft. It also allows the shrimp to absorb the sauce well and have a good flavor.
- Shake off the excess potato starch and wait for it to become wet. This will help the starch stick to the shrimp and make them crispier so they don't come off during frying.
- Don't overcrowd the pan or turn it, but wait for 60 to 90 seconds before turning the other side. That way you'll get a nicely seared shrimp.
Nutrition Information:
Serving: 500g Calories: 475kcal (24%) Carbohydrates: 49g (16%) Protein: 35g (70%) Fat: 16g (25%) Cholesterol: 243mg (81%) Sodium: 794mg (35%) Potassium: 1011mg (29%) Fiber: 4g (17%) Sugar: 3g (3%) Vitamin A: 191IU (4%) Vitamin C: 17mg (21%) Calcium: 152mg (15%) Iron: 2mg (11%)
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