Salt and Pepper Shrimps 椒鹽蝦 (Appetizer)

Salt and Pepper Shrimps 椒鹽蝦 (Appetizer)

Ingredients:

  • 25 - 30 medium size shrimps, about 1 lb (0.5 kg);
  • 1/2 cup corn starch;
  • 1/2 cup (120 ml) vegetable oil (for high heat);
  • 2 large jalepano pepper, thinly slice;
  • 1/2 teaspoon sea salt.

Recipe:

Serving for 4 as appetizer

  1. Devine shrimps;
  2. Trim tails, legs and the sharp piece on the top of the head;
  3. Cut out eyes;
  4. Clean and pat dry;
  5. Add vegetable oil in a sauce pan/wok over medium high heat;
  6. Coat shrimps with corn starch;
  7. Place 5 - 6 shrimps in at one time;
  8. Turn until shrimps turn pink, about 1 - 1 1/2 minutes on each side;
  9. Take them out and place on paper towels to get rid of exceed oil;
  10. Repeat step 6 to 9 until all cook;
  11. Pour oil out and clean sauce pan/wok;
  12. Add 1 teaspoon vegetable oil in sauce pan/wok;
  13. Sauté jalepano pepper slices;
  14. Add shrimps back in and add salt;
  15. Serve at room temperture.

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