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