Salt And Pepper Rolls Recipes

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SALT AND PEPPER SHRIMP ROLLS



Salt and Pepper Shrimp Rolls image

Inspired by jiao yan xia, the classic Chinese dish of head-on, fried shrimp finished with a Sichuan or white pepper salt seasoning, these shrimp rolls celebrate the flavors of salt and pepper. Peeled shrimp are seasoned, breaded with cornstarch and fried until super crunchy, then sprinkled with a black pepper-salt. Once cooked, they're tucked into toasted rolls smeared with a zingy garlic mayo. Fresh cilantro, sliced chile and a squeeze of fresh lime brighten the hearty sandwich. Store any leftover pepper-salt in an airtight container and use it as a seasoning for roasted meats and vegetables.

Provided by Kay Chun

Categories     dinner, lunch, sandwiches, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 12

Vegetable oil, for frying (about 2 1/2 cups)
1/2 cup mayonnaise
1/4 teaspoon grated garlic
1 teaspoon ground black pepper
1/2 teaspoon kosher salt
4 hot dog buns, preferably top-split
1 pound peeled and deveined jumbo shrimp (16 to 20 shrimp), tails removed
1/4 cup whole (or 2-percent) milk
1 cup cornstarch
2 Fresno chiles, thinly sliced
Tender cilantro sprigs, for garnish
Lime wedges, for serving

Steps:

  • In a 12-inch cast-iron or heavy skillet, heat 1 inch of oil over medium-high until an instant-read thermometer registers 350 degrees.
  • Meanwhile, in a small bowl, combine mayonnaise and garlic; mix well. In a separate small bowl, combine pepper and salt.
  • Heat a medium nonstick skillet over medium. Using 1 teaspoon of garlic mayonnaise per bun, spread on outer sides of buns, then toast them until golden, about 1 minute per side. Transfer to plates.
  • Season shrimp with about 1 teaspoon of the pepper-salt, dip in milk, then dredge in cornstarch, gently pressing so cornstarch adheres. Working in two batches, fry shrimp until crispy and cooked through, turning halfway, about 2 minutes. Transfer to a paper towel-lined plate to drain. Season with more of the pepper-salt mixture.
  • Smear some garlic mayonnaise on the inner center of buns, then divide shrimp among buns. Top with chiles, cilantro and more pepper salt. Serve with lime wedges.

CRISPY SALT-AND-PEPPER SHRIMP



Crispy Salt-and-Pepper Shrimp image

If you love Szechuan food, this quick shrimp dish is for you. Toasting salt and peppercorns in a dry pan wakes up their flavors, and shallow-frying the spice-and-cornstarch-coated shrimp turns the shells so light and crispy, you can eat these beauties whole. Note: Cutting slits in the shells for deveining brings an added bonus: The ginger-and-allium-infused oil seeps into the dish for extra kapow.

Provided by Greg Lofts

Time 15m

Number Of Ingredients 9

1 teaspoon white peppercorns
1 tablespoon Szechuan peppercorns
2 teaspoons coarse pink or sea salt
2 pounds jumbo head-on, shell-on shrimp, deveined and patted dry
1/3 cup cornstarch
1/2 cup vegetable oil
1/4 cup julienned fresh ginger (from a peeled 1 1/2-inch piece)
4 cloves garlic, thinly sliced (2 tablespoons)
1 bunch scallions, trimmed and cut into 1-inch pieces

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



Salt and Pepper Shrimp image

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

2 teaspoons (10 grams) kosher salt
1 tablespoon (30 grams) chicken bouillon powder
1 teaspoon (5 grams) sugar
1/2 teaspoon (5 grams) white pepper
1 1/2 pounds (600 grams) large shrimp, unpeeled
2 quarts (1.8 liters) vegetable oil for deep frying, plus 2 tablespoons for stir-frying
1 cup (240 grams) cornstarch
2 tablespoons (30 grams) garlic, finely chopped
1 tablespoon (10 grams) ginger, minced
1 red jalapeno pepper, thinly sliced with seeds
2 tablespoons (60 grams) scallions, finely chopped

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.

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