Spicy Salt And Pepper Shrimp Or Pork Recipes

SALT AND PEPPER SHRIMP (DEEP-FRIED)

Salt and Pepper Shrimp (Deep-Fried) image

These salt and pepper shrimp are deep-fried and served with their shells on in this popular Chinese recipe featuring a spicy salt and pepper mixture.

Provided by Rhonda Parkinson

Categories Appetizer Entree

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound medium shrimp (about 25 shrimp), heads removed, deveined , but not shelled
2 to 3 tablespoons tapioca starch, or cornstarch, as needed
1 teaspoon sea salt, or kosher salt
3/4 teaspoon freshly ground black, white, or Szechuan peppercorns
4 cups oil for deep-frying

Steps:

Gather the ingredients.
Soak the shrimp in warm, lightly salted water for 5 minutes.
Rinse in cold water, drain and pat dry with paper towels.
Lightly coat the shrimp with the tapioca starch or cornstarch.
In a small bowl, mix the salt with the freshly ground peppercorns and set aside.
Heat the oil to 360 F in a deep fat fryer, heavy saucepan with deep sides, or a second wok (it is easiest not to deep-fry and stir-fry the shrimp in the same wok). Carefully add the shrimp to the hot oil, 4 to 5 at a time, and deep-fry until they turn bright orange (about 40 seconds). Make sure the temperature does not fall below 350 F.
Carefully remove the shrimp with a slotted spoon and drain on paper towels. Continue deep-frying the remainder of the shrimp.
Heat a wok over medium heat. Add the salt and pepper mixture and the deep-fried shrimp. Stir-fry briefly to coat the shrimp in the mixture (20 to 30 seconds).
Serve hot and enjoy.

Nutrition Facts : Calories 322 kcal, Carbohydrate 8 g, Cholesterol 239 mg, Fiber 0 g, Protein 26 g, SaturatedFat 2 g, Sodium 1389 mg, Sugar 0 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g

SPICY SALT AND PEPPER SHRIMP (OR PORK)

SPICY SALT AND PEPPER SHRIMP (OR PORK) image

Categories Shellfish Fry

Number Of Ingredients 8

Ingredients

1 pound medium shrimp (about 25 shrimp), head removed, deveined, but not shelled
2 to 3 tablespoons tapioca starch or cornstarch, as needed
1 teaspoon sea salt or kosher salt
3/4 teaspoon freshly ground black, white, or Szechuan peppercorns
4 cups oil for deep-frying
1 jalapeno pepper, sliced
3-4 cloves garlic, minced
3 stalks green onion, sliced in 1" pieces

Steps:

Soak the shrimp in warm, lightly salted water for 5 minutes. Rinse in cold water, drain and pat dry with paper towels. Lightly coat the shrimp with the tapioca starch or cornstarch. In a small bowl, mix the salt with the freshly ground peppercorns and set aside. Heat the oil to 360 degrees Fahrenheit in a deep fat fryer, heavy saucepan with deep sides or a second wok (it is easiest not to deep-fry and stir-fry the shrimp in the same wok). Carefully add the shrimp to the hot oil, 4 to 5 at a time, and deep-fry until they turn bright orange (about 40 seconds). Make sure the temperature does not fall below 350 degrees Fahrenheit. Carefully remove the shrimp with a slotted spoon and drain on paper towels. Continue deep-frying the remainder of the shrimp. Heat a wok on medium heat. Add the salt and pepper mixture, garlic jalepeno, green onion and the deep-fried shrimp. Stir-fry briefly to coat the shrimp in the mixture (20 to 30 seconds). Serve hot.

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