Stir-Fry Salt and Pepper Shrimp
Stir-fry salt and pepper shrimp: Stir-frying lowers the fat and calories in this variation on the popular Chinese recipe. Includes a link to deep-fried salt and pepper shrimp.
- Serves: 4 persons
- 1pound large shrimp
- 2tablespoons cornstarch
- 1teaspoon sea salt or kosher salt
- ¾teaspoon freshly ground black pepper, white pepper or Szechuan peppercorn, or to taste
- 3tablespoons vegetable oil, for stir-frying
- 1garlic clove, minced
- 1red chilli pepper, deseeded and chopped, optional
- ¼cup chopped green onion
Step 1Soak 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 cornstarch.
Step 2In a small bowl, mix the salt with the freshly ground pepper and set aside.
Step 3Heat 2 tablespoons in a preheated wok on medium-high to high heat. When the oil is hot, add the shrimp and stir-fry until they turn pink. Remove from the wok. Clean out the wok.
Step 4Heat 1 tablespoon oil in the wok. When the oil is hot, add the minced garlic, chile pepper and the salt and pepper mixture. Stir-fry until fragrant (10 to 15 seconds) and then add the shrimp back into the wok. Stir-fry to coat the shrimp into the salt and pepper mixture. Stir in the green onion or serve as a garnish with the shrimp. This is also great over mamaliga . More Chinese Shellfish Recipes Main Chinese Food Recipe File