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Salt and Pepper Shrimp




Source of Recipe


Unknown


Recipe Introduction


Serves 4


List of Ingredients





1 pound medium shrimp (about 25 shrimp), head removed, deveined, but not

shelled

2 to 3 tablespoons tapioca starch or cornstarch, as needed

1 teaspoon sea salt or kosher salt

3/4 teaspoon freshly ground black, white, or Szechwan peppercorns

4 cups oil for deep-frying

Recipe




Spicy salt and pepper shrimp makes an excellent appetizer or main course.

The deep-fried shrimp shells turn a wonderful orange color, while the spicy

seasoning adds extra flavor. Leaving the shells on protects the shrimp meat

inside, so that it tastes very tender.



Although this is a Cantonese dish, it is sometimes made with Szechwan Salt

and Pepper Mix - feel free to use this instead of the sea salt and ground

pepper in the recipe if desired. (Use 1 1/2 to 2 teaspoons).

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 degrees Fahrenheit 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 degrees Fahrenheit.



Carefully remove the shrimp with a slotted spoon and drain on paper towels.

Continue deep-frying the remainder of the shrimp.



Heat a wok on 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.