Classic Dry Fried Pepper And Salt Shrimp Recipes

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CRUNCHY SALT AND PEPPER SHRIMP RECIPE BY TASTY



Crunchy Salt And Pepper Shrimp Recipe by Tasty image

Here's what you need: frozen shrimp, cornstarch, oil, garlic, fresh ginger, red pepper flakes, salt, black pepper, scallions, white rice

Provided by Frank Tiu

Categories     Appetizers

Yield 3 servings

Number Of Ingredients 10

1 lb frozen shrimp, peeled and deveined, tails left on
1 cup cornstarch
3 cups oil
6 cloves garlic, chopped
2 tablespoons fresh ginger, sliced
2 teaspoons red pepper flakes
2 teaspoons salt
3 teaspoons black pepper
¼ cup scallions, sliced
white rice, cooked, for serving

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



Classic Dry-Fried Pepper and Salt Shrimp image

Shrimp dishes are traditionally served during Chinese New Year celebrations to symbolize joy and happiness. This classic dry stir-fry from Grace Young's "Stir-Frying to the Sky's Edge" cookbook omits any stock or sauce to create a more concentrated shrimp flavor, with accents of garlic, ginger, chiles, and Szechuan peppercorns.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 8

2 tablespoons plus 1/2 teaspoon coarse salt
1 pound large shrimp (preferably fresh and not previously frozen), peeled and deveined
1/4 teaspoon sugar
1/4 teaspoon roasted and ground Szechuan peppercorns
2 tablespoons peanut or vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 teaspoon minced jalapeno chile, with seeds

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.

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