Best 3 Deep Fried Salt And Pepper Shrimp Recipes
Deep-fried salt and pepper shrimp is a classic Cantonese dish that is enjoyed by people of all ages. It is a simple dish to make, yet it is packed with flavor. The shrimp are coated in a light batter and then fried until they are golden brown and crispy. They are then seasoned with a mixture of salt, pepper, and other spices. This dish is often served with a dipping sauce, such as a sweet and sour sauce or a chili sauce.
In addition to the classic deep-fried salt and pepper shrimp recipe, there are also a number of other variations that you can try. For example, you can use different types of shrimp, such as popcorn shrimp or jumbo shrimp. You can also add different ingredients to the batter, such as chopped vegetables or herbs. And finally, you can experiment with different dipping sauces.
No matter how you choose to make it, deep-fried salt and pepper shrimp is a delicious and easy-to-make dish that is sure to please everyone at your table. So what are you waiting for? Give it a try today!
Here are some additional tips for making the best deep-fried salt and pepper shrimp:
* Use fresh, high-quality shrimp.
* Make sure the shrimp are properly deveined and peeled.
* Use a light batter that will not overpower the shrimp.
* Fry the shrimp in hot oil until they are golden brown and crispy.
* Season the shrimp with a mixture of salt, pepper, and other spices.
* Serve the shrimp with a dipping sauce of your choice.
SALT AND PEPPER SHRIMP
This is the classic Cantonese shrimp dish with the heads and peels left on. The shrimp are usually eaten whole, but I know this is scary for some. The recipe is traditional, but you can peel and clean the shrimp if you prefer. I think that when fried, the skins and heads taste like tempura and hold the seasonings perfectly. You can choose your own adventure here, but I do hope you try this dish as it was meant to be eaten.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the salt, bouillon powder, sugar and white pepper and reserve.
- Rinse the shrimp under cold water, then drain them quickly in a colander. Leave them moist to absorb the cornstarch to make a crust.
- Heat the oil in a 6-quart Dutch oven or pot until the oil reaches about 375 degrees F. Add the cornstarch to a large bowl, dredge the shrimp in cornstarch and then shake off the excess. Deep fry the shrimp for 2 to 3 minutes in three small batches. Drain on a sheet pan as you are heating your skillet or wok.
- While the shrimp are cooking, heat a large skillet or wok to high and spoon in 2 tablespoons (30 grams) of oil. When the first wisp of white smoke appears, stir in the garlic, ginger and jalapeno and cook for about 30 seconds until light brown.
- Toss in the fried shrimp, reserved sugar-and-salt mixture and scallions. Continually toss the shrimp to coat well, 1 to 2 minutes. Once the shrimp are heated through, plate the shrimp and top with crispy bits from the pan.
CRUNCHY SALT AND PEPPER SHRIMP RECIPE BY TASTY
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
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!
SALT AND PEPPER SHRIMP (MOM)
Steps:
- Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the shrimp dry with paper towels. Deep-fry the shrimp at 375 degrees for only 20 seconds, then drain. While the shrimp are deep-frying, coat the wok with oil and saute the scallions, garlic and ginger. Add the fried shrimp then season with salt and pepper. Stir-fry for 20 seconds and serve immediately.
Tips:
- To ensure crispy shrimp, make sure they are dry before frying. Pat them dry with paper towels or let them air dry for a few minutes.
- Use a large pot or wok for frying to prevent overcrowding the shrimp. Overcrowding will result in soggy shrimp.
- Heat the oil to the correct temperature before adding the shrimp. The ideal oil temperature is between 350°F and 375°F. You can use a kitchen thermometer to check the oil temperature.
- Fry the shrimp in batches to prevent overcrowding. This will help them cook evenly and prevent them from sticking together.
- Cook the shrimp until they are golden brown and crispy, about 2-3 minutes per side.
- Immediately transfer the shrimp to a paper towel-lined plate to drain off any excess oil.
- Season the shrimp with salt and pepper, or your favorite seasoning blend, while they are still hot. This will help the seasoning adhere to the shrimp.
- Serve the shrimp immediately, while they are still hot and crispy.
Conclusion:
Deep-fried salt and pepper shrimp is a delicious and easy-to-make appetizer or main course. By following these tips, you can ensure that your shrimp turn out crispy, flavorful, and perfectly cooked. So next time you're looking for a quick and tasty meal, give this recipe a try!
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