Spicy salt and pepper shrimp makes an excellent appetizer or main
course. The deep-fried shrimp shells turn a wonderful orange color,
while the spicy seasoning adds extra flavor. Leaving the shells
on protects the shrimp meat inside, so that it tastes very tender.
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
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 F 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 F.
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).
* Although this is a Cantonese dish, it is sometimes made by using
1 1/2 to 2 teaspoons Szechuan Salt and Pepper Mix instead of the
sea salt and ground pepper called for in the recipe.
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