Salt and Pepper Shrimp
Quick answer
Salt and pepper shrimp is a Cantonese wok dish where shell-on shrimp are deep-fried twice - once to cook through and once at higher heat to crisp the shells until they sh...
What makes this special
- Salt and Pepper Shrimp uses a double-frying technique to create a shatteringly crisp exterior.
- First fry at 170 then second at 190 degrees makes the shell chip-crisp
- Eating shells intact is the Cantonese standard and provides most of the umami
Key ingredients
Core cooking flow
- 1 Keep the shells on the 350 g shrimp, then trim the whiskers and sharp tail tips with scissors.
- 2 Coat the shrimp with 4 tablespoons potato starch in a thin, even layer.
- 3 Heat 500 ml cooking oil to 170C and add the shrimp without crowding the pan.
Salt and pepper shrimp is a Cantonese wok dish where shell-on shrimp are deep-fried twice - once to cook through and once at higher heat to crisp the shells until they shatter on the teeth. The fried shrimp are then tossed in a dry wok with minced garlic, sliced fresh chili, and a heavy dusting of sea salt and ground white pepper. The garlic chars slightly at the edges, releasing a nutty aroma that coats the shrimp. No sauce is involved; the seasoning sticks to the hot shells through residual oil alone. Eating the shrimp whole, shell and all, is the intended method - the shells provide a papery crunch that contrasts with the sweet, snappy meat inside. The dish lands on the table in minutes and disappears just as fast, especially when cold beer is within reach.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Step
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.
- 3Heat
Heat 500 ml cooking oil to 170C and add the shrimp without crowding the pan.
Fry for about 2 minutes, until the meat firms up and the shells turn brighter and slightly crisp.
- 4Heat
Lift the shrimp onto a rack and let them rest for about 1 minute.
Raise the oil to 190C, then fry again for 30 seconds so the shells become crisp enough to crackle.
- 5Control
Heat 1 tablespoon oil in a pan or wok over medium heat.
Add the 4 minced garlic cloves and 1 sliced red chili, then stir until the garlic edges turn lightly golden but not bitter.
- 6Finish
Add the fried shrimp and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
Toss over high heat for no more than 20 seconds, then serve at once over lettuce while crisp.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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