Chinese Salt and Pepper Shrimp (Printer-Friendly Version)
# What You'll Need:
→ For the Shrimp
01 -
1 lb (450g) large shrimp, peeled and deveined
02 -
½ teaspoon salt
03 -
½ teaspoon white pepper (or black pepper)
04 -
½ teaspoon garlic powder
05 -
1 teaspoon Shaoxing wine (or dry sherry, optional)
06 -
½ teaspoon sesame oil
→ For the Coating
07 -
½ cup cornstarch
08 -
¼ cup all-purpose flour
09 -
1 teaspoon baking powder
10 -
½ teaspoon salt
11 -
½ teaspoon black pepper
12 -
1 large egg white (optional)
→ For Frying
13 -
2 cups vegetable oil
→ For the Seasoning Mix
14 -
1 teaspoon salt
15 -
½ teaspoon white pepper
16 -
½ teaspoon black pepper
17 -
½ teaspoon sugar
18 -
½ teaspoon five-spice powder (optional)
→ For the Garnish
19 -
3 cloves garlic, minced
20 -
1 small red chili, finely chopped (or ½ teaspoon red pepper flakes)
21 -
2 green onions, finely sliced
22 -
½ teaspoon sesame seeds (optional)
# Let's Cook!:
01 -
Thaw shrimp if frozen and pat dry with paper towels. Season with salt, white pepper, garlic powder, Shaoxing wine, and sesame oil. Toss to coat evenly and marinate for 10 minutes
02 -
Mix cornstarch, flour, baking powder, salt, and black pepper in a bowl. If using egg white, lightly whisk it and mix with the shrimp. Dredge each shrimp in the dry mixture, ensuring an even coating
03 -
Heat vegetable oil in a deep pan or wok to 350°F (175°C). Fry shrimp in batches for 2-3 minutes until golden and crispy. Remove with a slotted spoon and place on paper towels
04 -
In a small bowl, combine salt, white pepper, black pepper, sugar, and five-spice powder (if using)
05 -
Heat 1 tablespoon oil in a clean pan over medium heat. Sauté minced garlic and chili for 30 seconds. Add fried shrimp and toss to coat with garlic and chili
06 -
Sprinkle the seasoning mix over the shrimp and toss again. Garnish with green onions and sesame seeds, then serve immediately
# Cook's Notes:
01 -
Shrimp can be prepared with tails on or off based on preference
02 -
Egg white adds extra crispiness to the coating
03 -
Best served immediately while hot and crispy