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Poslfit Recipes: Salt and Pepper Shrimp
3 T (45 mL) cornstarch
1 t (5 mL) freshly ground black pepper
1 t (5 mL) salt
50 g chopped green onions (2 plants' worth)
20 g chopped garlic (3 cloves)
5 g seeded chopped jalapeño (a small part of one)
1 pound (500 g) uncooked peeled shrimp, rinsed and patted dry (16-20 per pound size)
oil with a high smoke temperature
1 t freshly ground Sichuan peppercorns
30 g fresh cilantro leaves and tender leaves
(Prepare coating) In a medium mixing bowl,
thoroughly mix cornstarch, black pepper and ¾ of salt.
(Stir fry aromatics) In a small saucepan with a little oil,
stir fry and then reserve green onions, garlic, jalapeño
and rest of salt.
(Coat shrimp) Toss shrimp in coating until thoroughly and evenly coated.
(Shallow-fry shrimp) Top up residual oil in saucepan to depth
of about 1 cm (⅓ inch), heat very hot, shallow-fry shrimp
(like deep-frying, but with the thing you're cooking only half-submerged)
in small batches (5 or 6 at a time). Turn each shrimp over only
once, cooking no more than 2 minutes each (likely much less if
you have the oil hot enough). Top up oil carefully as it gets
absorbed by shrimp. Don't get splashed or cause
(Toss and serve) Toss with reserved aromatics, Sichuan peppercorns,
cilantro, serve immediately.