Crispy Salt And Pepper Shrimp Recipe 425

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.

CRUNCHY SALT AND PEPPER SHRIMP RECIPE BY TASTY

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!

CRISPY SALT AND PEPPER SHRIMP RECIPE - (4.2/5)

Steps:

• 1. Adjust oven rack to upper-middle position and heat oven to 225 degrees. Toss shrimp, rice wine, and 1 teaspoon salt together in large bowl and set aside for 10 to 15 minutes. 2. Grind black peppercorns and Sichuan peppercorns in spice grinder or mortar and pestle until coarsely ground. Transfer peppercorns to small bowl and stir in sugar and cayenne. 3. Heat oil in large Dutch oven over medium heat until oil registers 385 degrees. While oil is heating, drain shrimp and pat dry with paper towels. Transfer shrimp to bowl, add 3 tablespoons cornstarch and 1 tablespoon peppercorn mixture, and toss until well combined. 4. Carefully add one-third of shrimp to oil and fry, stirring occasionally to keep shrimp from sticking together, until light brown, 2 to 3 minutes. Using wire skimmer or slotted spoon, transfer shrimp to paper towel-lined plate. Once paper towels absorb any excess oil, transfer shrimp to wire rack set in rimmed baking sheet and place in oven. Return oil to 385 degrees and repeat in 2 more batches, tossing each batch thoroughly with coating mixture before frying. 5. Toss jalapeño rings and remaining 2 tablespoons cornstarch in medium bowl. Shaking off excess cornstarch, carefully add jalapeño rings to oil and fry until crispy, 1 to 2 minutes. Using wire skimmer or slotted spoon, transfer jalapeño rings to paper towel-lined plate. After frying, reserve 2 tablespoons frying oil. 6. Heat reserved oil in 12-inch skillet over medium-high heat until shimmering. Add garlic, ginger, and remaining peppercorn mixture and cook, stirring occasionally, until mixture is fragrant and just beginning to brown, about 45 seconds. Add shrimp, scallions, and 1/2 teaspoon salt and toss to coat. Line platter with lettuce. Transfer shrimp to platter, sprinkle with jalapeño rings, and serve immediately.

VIETNAMESE SALT AND PEPPER CRISPY SHRIMP

Steps:

• first, preheat oven to highest it'll go, broil or in my case, 550F.
• next, prep everything and have all the ingredients ready to go. clean/devein the shrimp. there were some shrimps that lost their shell because i was a little indelicate but it was a price i was willing to pay to not eat poop. wandering chopsticks has a pic tutorial you can refer to. pat dry the shrimp.
• dry roast the salt, ground pepper and 5 spice powder. (NOTE: you will not be using ALL of the blend in this recipe). set aside to cool. when cool, mix in the sugar.
• line a shallow cookie sheet with foil or parchment paper. if using foil, oil it. dust the shrimp with potato or corn starch. or you can do it my lazy way, holding by the tail, dip the shrimp into the starch and shake semi-vigorously to let loose excess powder. lay on the prepared sheet. broil in oven for TWO MINUTES.
• meanwhile, in a frying pan, heat up a drizzle of oil on medium high. sauté the garlic, onion, green scallions and jalapeño. you're aiming for fragrance, not so much burning or caramelization. this can be anywhere from 3-5 minutes. which means, in the middle of this sautéing you're doing, you need to take the shrimp out of the oven. make haste. set aside the shrimp. when the onions and garlic have softened, add in the shrimp. WORK QUICKLY. sprinkle the shrimp with a few teaspoons of the salt/sugar/pepper/five spice mixture. (i ended up using 3 teaspoons, season to your taste). gently mix everything, heating the shrimp through. REMOVE from heat. this step should take 2 minutes, 3 minutes TOPS.
• the end result should be on the dry side, unless you're like me and gpa and got a little generous with the drizzle of oil.
• serve with lemon or lime wedges.