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Salt and Pepper Shrimp (China)

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.

Ingredients



Instructions

  1. 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.
  2. In a small bowl, mix the salt with the freshly ground peppercorns and set aside.
  3. 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.
  4. Carefully remove the shrimp with a slotted spoon and drain on paper towels. Continue deep-frying the remainder of the shrimp.
  5. 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).
  6. Serve hot.

Serves 4

* 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 calcium.

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