Let’s stuff our faces with these salt and pepper shrimps while lying on the couch watching the beautiful snow fall this winter. Sound like a good idea?
I had my first 5 shrimps the minutes I turned the heat off the stove. And those guys they did not make it to the dinner table either
Tom rang muoi or Vietnamese Salt and pepper shrimps is a well-known seafood dish in most Vietnamese restaurant especially around the beaches region. And there is no surprise that this is a popular item in Chinese buffet menu. What special about these shrimps are their crunchy texture because we leave the head and skin on. These shrimps are first coated with cornstarch, deep fry until golden brown, then toss with salt and pepper mixture. These exotic flavors of salty, spicy and crunchy shrimp will keep you coming back for more.
Sound hard but I assure you they’re so easy to make. Only 30 minutes and you’ll have these crunchy guys to snack on in no time.
You’ll love these salt and pepper shrimps because they’re quick, packed of proteins and ridiculously full of flavors.
Easy as 1 2 3
- 1 lb jumbo shrimps (shelled on, head on)
- 1 tablespoon salt
- 1 tablespoon black pepper
- ½ teaspoon crushed red pepper
- 1 teaspoon sugar
- ½ cup cornstarch
- 2 tablespoon minced garlic
- 1 tablespoon shallot
- 1 bird eye chili (optional)
- a handful of scallion (thinly sliced)
- vegetable oil (for frying) - about 1 cup
- Roast the salt, pepper, crushed pepper in a pan on medium heat for about 3 minutes. Remove from heat, add sugar and mix well. Set aside for later use
- In a medium pan, heat vegetable oil on high heat. When you insert the top of the chopstick and the oil is bubbling, the oil is hot enough for frying
- Dredge each shrimps with cornstarch, shake off excess flour
- Deep fry shrimps in batches, 3 or 4 at a time to keep the high heat at a constant temperature. Fry the shrimps for about a minute.
- Remove the shrimps and place on a plate lined with kitchen towel to absorbed excess oil
- Continue with the remaining shrimps
- In another fry pan over medium heat, add about a teaspoon of vegetable oil. Add in garlic, shallot and cook until fragrant.
- Toss in the shrimps and sprinkle the salt, pepper mixture over the shrimps.
- Shake the pan to make sure all shrimps are coated.
- Turn off heat and add in the scallions and bird eye chili
- Serve over rice or even better as snacks/appetizer