Happy Year of the Dragon!
This is one of my favorite appetizers when we go out for asian food.
One of The Boys too.
In celebration of Lunar New Year, I made a special dinner, consisting of Steak and Broccoli Stir-Fry, Spicy Fried Green Beans, Store-bought Potsickers, and Salt and Pepper Shrimp.
The shrimp was the highlight of the meal.
I made 2 lbs worth of these bad boys, and I do not think there are any left… There was after dinner, but The Boys sister snagged them as an after dinner snack.
This recipe makes me proud. Perfectly salty and peppery. They tasted just like we ordered them from a restaurant.
Salt and Pepper Shrimp
yeilds 4 servings
- 1 lb. large shrimp, raw, shell on, devained
- 1/4 cup corn starch
- 2 teaspoons Salt
- 2 teaspoons ground black paper
- 4 cups Canola Oil
- Risen shrimp in cold water.
- In large, deep pot or deep fryer, heat oil to 350-360 degrees.
- In wok, place salt and pepper, set aside.
- Pat dry all shrimp. In a flat dish, add cornstarch. When oil reaches 350 degrees, coat each shrimp in cornstarch and drop into oil. 5-6 shrimp at a time. Fry shrimp until orange/pink and “C” shaped (45 seconds- 1 minute).
- Remove shrimp from oil with slotted spoon and add to wok with salt and pepper. Turn wok on to medium heat.
- After adding each batch of shrimp to the wok, stir to evenly coat each shrimp with salt and pepper mixture.
- Remove from walk after all shrimp are cooked and coated. Serve immediately.