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Salt & Pepper Fried Shrimp

Source of Recipe

Adapted from The Little Saigon Cookbook by Ann Le


Recipe Introduction

I have been hearing a lot about frying things with a dredge of rice flour – that it makes a thin and super crispy coating and it sounded exactly like the results tha I always want. This recipe sounded perfect. I made a few changes to the recipe and we were really happy with the results. I served this with a sauce that I threw together at the last minute consisting of coconut cream, soy sauce, hot Chinese mustard and plum sauce.

List of Ingredients

1 pound large shrimp, peeled and de-veined, tails left on
2 T. + 1 t. table salt - divided
4 C. warm water
3 T. rice flour
3 T. cornstarch
1 1/2 t. ground black pepper
1/2 t. sugar
1 t. garlic powder
3 T. oil
2 T. butter
4 green onions, thinly sliced


Recipe

Dissolve 2 T. salt in the warm water. Add the shrimp and refrigerate for one hour. Drain and pat dry.

Mix the rice flour, cornstarch, black pepper, sugar, garlic powder and the remaining 1/2 T. salt. Toss with the shrimp to coat.

Heat the oil in a large skillet or wok over high heat. Saute the green onions for about 5 minutes. Reduce the heat to medium and add the butter. When melted, add the shrimp and fry until the shrimp is pink and the coating is browned and crisp.

Serves 4.