Crispy Salt And Pepper Shrimp Recipe 425

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!

Steps:

• 1. Adjust oven rack to upper-middle position and heat oven to 225 degrees. Toss shrimp, rice wine, and 1 teaspoon salt together in large bowl and set aside for 10 to 15 minutes. 2. Grind black peppercorns and Sichuan peppercorns in spice grinder or mortar and pestle until coarsely ground. Transfer peppercorns to small bowl and stir in sugar and cayenne. 3. Heat oil in large Dutch oven over medium heat until oil registers 385 degrees. While oil is heating, drain shrimp and pat dry with paper towels. Transfer shrimp to bowl, add 3 tablespoons cornstarch and 1 tablespoon peppercorn mixture, and toss until well combined. 4. Carefully add one-third of shrimp to oil and fry, stirring occasionally to keep shrimp from sticking together, until light brown, 2 to 3 minutes. Using wire skimmer or slotted spoon, transfer shrimp to paper towel-lined plate. Once paper towels absorb any excess oil, transfer shrimp to wire rack set in rimmed baking sheet and place in oven. Return oil to 385 degrees and repeat in 2 more batches, tossing each batch thoroughly with coating mixture before frying. 5. Toss jalapeño rings and remaining 2 tablespoons cornstarch in medium bowl. Shaking off excess cornstarch, carefully add jalapeño rings to oil and fry until crispy, 1 to 2 minutes. Using wire skimmer or slotted spoon, transfer jalapeño rings to paper towel-lined plate. After frying, reserve 2 tablespoons frying oil. 6. Heat reserved oil in 12-inch skillet over medium-high heat until shimmering. Add garlic, ginger, and remaining peppercorn mixture and cook, stirring occasionally, until mixture is fragrant and just beginning to brown, about 45 seconds. Add shrimp, scallions, and 1/2 teaspoon salt and toss to coat. Line platter with lettuce. Transfer shrimp to platter, sprinkle with jalapeño rings, and serve immediately.

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.

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.

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.