Salt And Pepper Shrimp With Garlic
I don’t think I’ve ever mentioned how much I and my daughter looooooove shrimp. Being a very fussy eater till now-the only way I can make her finish up her plate in no time- Shrimp will do the trick not forgetting that I too go crazy when its comes to" Shrimp".
Crispy, salty, slightly spicy…what’s not to like? You’re definitely going to get a bunch of oooh’s and ahhh’s at the table when salt and pepper shrimp is being served. Salt and pepper prawns are a traditional Cantonese dish that make a beautiful and spicy appetizer. No need to head out to your local Chinese restaurant anymore,
Finally you can make your very own salt and pepper prawns. You’ve got an awesome dish to eat on the side of something else of your choice – noodles, rice, vegetables and so forth. Give it a try and see what you think – you won’t be disappointed!
Ingredients
Serving Size: 4 Persons
2 pounds large prawns, peeled, deveined
2 tbsp cornstarch
1 tsp ground white pepper
oil for deep-frying
1 tbsp butter
1 tbsp sesame oil
1/4 cup minced green onions
2 tbsp minced ginger
10 cloves garlic, minced
1 green chilles chopped
1 tbsp five spice powder
1/4 tsp sugar
1/4 tsp freshly ground black pepper
salt to taste
handful of chopped spring onions
Preparation Methods:
In a small bowl, whisk together the cornstarch, salt and white pepper and set aside. In another small bowl, combine the green onion, ginger, garlic and the chillies In a third small bowl, combine the remaining salt, sugar and black pepper and set all aside.
Heat the oil over medium high heat- toss the prawns in the cornstarch mixture, shake off the excess and slide the prawns into the oil. Fry until light golden brown and until the shrimp just turns orange.Transfer the shrimp to a paper towel and keep aside.
Heat a separate wok and melt the butter. Stir-fry the green onion and chili mixture until fragrant. Then add the salt, sugar and black pepper mixture. Return the fried shrimp to the pan stir-fry until the shrimp are well-coated with the spice seasoning and heated through. Drizzle the sesame oil and give a finally toss. Transfer the shrimp to a warmed serving platter and serve immediately with chopped spring onion leaves.
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