Salt and Pepper Shrimp
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Shell-on shrimp get a thin coat of potato starch, two rounds in the fryer, and a quick toss with garlic, red chili, salt, and black pepper, and no sauce follows.
Read more
The seasoning is only what clings to the outside: salt, pepper, and fried garlic. Every bite hits those first, and the shells crackle between the teeth.
Ingredients
Instructions
- 1
Keep the shells on the 350 g shrimp, then trim the whiskers and sharp tail tips with scissors.
Pat very dry with paper towels so the starch sticks evenly and the hot oil splatters less.
- 2
Coat the shrimp with 4 tablespoons potato starch in a thin, even layer.
Press it on lightly with your hands, then shake off loose starch so it does not fall into the oil and scorch.
- 3
Reserve 1 tablespoon from the measured 500 ml cooking oil for the final wok step, then heat the remainder to 170C.
Add the shrimp without crowding and fry for about 2 minutes, until the meat firms and the shell color brightens.
- 4
Lift the shrimp onto a rack and let them rest for about 1 minute.
- 5
Raise the oil to 190C, then fry again for 30 seconds so the shells become crisp enough to crackle.
- 6
Heat the reserved 1 tablespoon oil in a pan or wok over medium heat.
Add 4 minced garlic cloves and 1 sliced red chili, then stir until the garlic edges turn lightly golden but not dark.
- 7
Sprinkle the fried shrimp evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
- 8
Toss over high heat for no more than 20 seconds, verify that the flesh is opaque through the center, and serve immediately.
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