Crunchy Salt And Pepper Shrimp Recipe By Tasty Recipes

DOUBLE CRUNCH SHRIMP RECIPE BY TASTY

Steps:

• Pat the shrimp dry with paper towels, then transfer to a medium bowl and season with salt and pepper.
• In a separate medium bowl, whisk the eggs and soda water until combined. Add the cake flour and gently whisk, making sure the batter is still clumpy. Do not overmix.
• Heat the oil in a large pot until it reaches 350˚F (180˚C).
• Add the panko bread crumbs to a shallow bowl.
• Using a slotted spoon, dip the shrimp in the tempura batter, then toss in the panko, making sure to fully coat.
• Fry the shrimp in the hot oil, 5-6 at a time, until golden brown, about 2-3 minutes. Transfer to a wire rack to drain.
• Make the glaze: Heat the oil in a medium saucepan over medium-high heat. Add the garlic and ginger and cook until fragrant, about 30 seconds, stirring frequently.
• Add the soy sauce, rice wine vinegar, brown sugar, and red pepper flakes. Stir until the mixture begins to simmer.
• In a small bowl, combine the water and cornstarch. Add the cornstarch slurry to the saucepan and stir to combine. Cook until the glaze is reduced by half and looks thick and syrupy, about 5 minutes.
• Transfer the shrimp to a large bowl and pour the glaze over. Toss the shrimp gently to coat with the glaze.
• Serve the shrimp over rice and garnish with scallions.
• Enjoy!

SALT AND PEPPER SHRIMP

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.

CRISPY SALT-AND-PEPPER SHRIMP

Steps:

• Toast both types of peppercorns and salt in a large, heavy-bottomed skillet over medium heat until fragrant, 1 to 2 minutes. Transfer to a spice grinder or mortar and pestle and coarsely grind. Toss shrimp with spice mixture to evenly coat, then thoroughly coat in cornstarch.
• Heat oil in skillet over medium-high. When it shimmers, add ginger, garlic, and scallions. Cook, stirring frequently, just until fragrant and beginning to turn golden in places, about 2 minutes.
• Transfer to a bowl with a slotted spoon, leaving oil in skillet. Add shrimp to skillet in a single layer (you may need to work in two batches); cook, flipping once, until they turn opaque and shells become crisp and golden brown in places, 3 to 4 minutes total. Transfer to bowl with ginger mixture, tossing to evenly coat; serve immediately.

SALT-AND-PEPPER SHRIMP

Steps:

• Using kitchen shears, cut along the backs of shrimp through shells and just deep enough to expose veins; remove veins. Pat shrimp dry. Whisk cornstarch, black pepper, and 3/4 teaspoons salt in a large bowl; add shrimp and toss to coat.
• Heat oil in a large skillet over mediumhigh heat. Working in 2 batches, fry shrimp until golden, crisp, and cooked through, about 1 minute per side. Transfer to paper towels and let drain, then toss in a medium bowl with Sichuan peppercorns and remaining 3/4 teaspoons salt. Add chile and cilantro to bowl and toss to combine.