Restaurant Style Salt & Pepper Shrimp
Directions
- 1Slice up some peppers. Korean peppers are used as a substitute for jalapeño peppers.
- 2Finely mince up garlic.
- 3Trim off the horn and the front end of the shrimp, as that's where it's bitter.
- 4Trim off the little tentacles or legs of the shrimp.
- 5Remove the digestive tract (or poop) using a toothpick by sticking it right in the middle and pulling it out.
- 6Wash and rinse the shrimp.
- 7Add cornstarch to the cleaned shrimp.
- 8Add Shaoxing wine to the shrimp.
- 9Add a little water to the shrimp.
- 10Add some cooking oil to the shrimp.
- 11Add black pepper to the shrimp.
- 12Add a pinch of salt to the shrimp.
- 13Add garlic powder to the shrimp.
- 14Mix the shrimp with the added ingredients.
- 15Make the salt and pepper mixture by adding one part salt to a bowl.
- 16Add two parts sugar to the salt.
- 17Add a half part black pepper to the mixture.
- 18Add frying oil to your wok.
- 19Once the oil is hot, add in the shrimp in batches.
- 20After a couple of minutes, flip the shrimp over.
- 21Once the shrimp are done, strain them.
- 22Add a little oil to the wok.
- 23Add in garlic.
- 24Add in the chilies.
- 25Sauté for about a minute or two.
- 26Add all of the fried shrimp to the wok.
- 27Add as much salt and pepper mixture as you want.
- 28Give it a good toss.
- 29Serve the salt and pepper shrimp.
Ingredients
- 1.5 lbs whole shrimp
- 1 cup cornstarch
- 3 tbsp Shaoxing cooking wine
- 2 tbsp water
- 1 tbsp cooking oil
- 0.5 tsp garlic powder
- 0.25 tsp kosher salt
- 0.25 tsp black pepper
- 1 tbsp sugar
- 0.5 tbsp kosher salt
- 2 tsp black pepper
- 4 cloves garlic cloves
- 2 Jalapeños
- frying oil
Equipment
knifecutting boardglovesbowlscissorstoothpickstrainerwoktongswooden spatula
Tips
- You can use headless shrimp, but leaving the head on adds more flavor.
- If you have something to say about leaving the shell and head on, respectfully skip the video. I'm not making this for you.
- The salt and pepper mixture uses a high ratio of sugar to salt to balance out the saltiness, as taught by restaurants.
- Fry shrimp in batches to avoid overcrowding the pot.
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