Recipe for salt and pepper shrimp!
we just came from a chinese restaurant and had salt and pepper shrimp for the first time!. Is there a special way to fix itWww@FoodAQ@Com
Answers:
Ingredients:
* 1 pound medium shrimp (about 25 shrimp), head removed, deveined, but not shelled
* 2 to 3 tablespoons tapioca starch or cornstarch, as needed
* 1 teaspoon sea salt or kosher salt
* 3/4 teaspoon freshly ground black, white, or Szechuan peppercorns
* 4 cups oil for deep-frying
Preparation:
Soak 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 tapioca starch or cornstarch!.
In a small bowl, mix the salt with the freshly ground peppercorns and set aside!.
Heat the oil to 360 degrees Fahrenheit in a deep fat fryer, heavy saucepan with deep sides or a second wok (it is easiest not to deep-fry and stir-fry the shrimp in the same wok)!. Carefully add the shrimp to the hot oil, 4 to 5 at a time, and deep-fry until they turn bright orange (about 40 seconds)!. Make sure the temperature does not fall below 350 degrees Fahrenheit!.
Carefully remove the shrimp with a slotted spoon and drain on paper towels!. Continue deep-frying the remainder of the shrimp!.
Heat a wok on medium heat!. Add the salt and pepper mixture and the deep-fried shrimp!. Stir-fry briefly to coat the shrimp in the mixture (20 to 30 seconds)!. Serve hot!.
Each serving includes: Calories 340, 2 g Carbohydrates, 23 g Protein, 24 g Fat, 2 g Saturated Fat, 173 mg Cholesterol, trace Fibre, 639 mg Sodium, 215 mg Potassium!. An excellent source of thiamine and vitamin B12!. A good source of calcium!.Www@FoodAQ@Com
* 1 pound medium shrimp (about 25 shrimp), head removed, deveined, but not shelled
* 2 to 3 tablespoons tapioca starch or cornstarch, as needed
* 1 teaspoon sea salt or kosher salt
* 3/4 teaspoon freshly ground black, white, or Szechuan peppercorns
* 4 cups oil for deep-frying
Preparation:
Soak 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 tapioca starch or cornstarch!.
In a small bowl, mix the salt with the freshly ground peppercorns and set aside!.
Heat the oil to 360 degrees Fahrenheit in a deep fat fryer, heavy saucepan with deep sides or a second wok (it is easiest not to deep-fry and stir-fry the shrimp in the same wok)!. Carefully add the shrimp to the hot oil, 4 to 5 at a time, and deep-fry until they turn bright orange (about 40 seconds)!. Make sure the temperature does not fall below 350 degrees Fahrenheit!.
Carefully remove the shrimp with a slotted spoon and drain on paper towels!. Continue deep-frying the remainder of the shrimp!.
Heat a wok on medium heat!. Add the salt and pepper mixture and the deep-fried shrimp!. Stir-fry briefly to coat the shrimp in the mixture (20 to 30 seconds)!. Serve hot!.
Each serving includes: Calories 340, 2 g Carbohydrates, 23 g Protein, 24 g Fat, 2 g Saturated Fat, 173 mg Cholesterol, trace Fibre, 639 mg Sodium, 215 mg Potassium!. An excellent source of thiamine and vitamin B12!. A good source of calcium!.Www@FoodAQ@Com
Sometimes you can find the actual restaurants version online of recipes you like, however, since you didn't name which restaurant you visited, here are a few recipes you can try!.
http://www!.epicurious!.com/recipes/food/v!.!.!.
http://chinesefood!.about!.com/od/shrimpre!.!.!.
http://chinesefood!.about!.com/od/shrimpre!.!.!.
hopefully one of these is close to what the restaurant prepared!.
Good Luck!Www@FoodAQ@Com
http://www!.epicurious!.com/recipes/food/v!.!.!.
http://chinesefood!.about!.com/od/shrimpre!.!.!.
http://chinesefood!.about!.com/od/shrimpre!.!.!.
hopefully one of these is close to what the restaurant prepared!.
Good Luck!Www@FoodAQ@Com