Easiest Way to Make Food Wishes Ribs Salt And Pepper

Salt-And-Pepper Shrimp (Tom Rang Muoi)

Zachary zavislak for the new york times.

Recipe Summary Salt-And-Pepper Shrimp (Tom Rang Muoi)

This intense, flavor-packed, Vietnamese classic was actually introduced to me at a popular night spot in New York's Chinatown. Salt-and-pepper shrimp are meant to be eaten whole, body, shell, head, everything. More often than not, they are deep-fried, but after trying it both ways, we actually prefer pan frying them in less oil.

Ingredients | Food Wishes Ribs Salt And Pepper

1 pound uncooked jumbo shrimp, in shell with heads attached

⅛ cup cornstarch, or more as needed

3 tablespoons peanut oil, divided

10 cloves garlic, pressed

¼ cup onion, minced

1 tablespoon minced ginger

3 scallions, chopped

1 ½ tablespoons minced jalapeno pepper

½ teaspoon kosher salt

½ teaspoon freshly cracked black pepper

Directions

Use kitchen shears to cut long whiskers and sharp head point off of the shrimp. Place cornstarch in a bowl. Roll in cornstarch to coat lightly and evenly, brushing off excess.

Heat 2 tablespoons peanut oil in a skillet over medium-high heat. Add shrimp and saute until red and golden, about 2 minutes per side. Transfer shrimp to a paper towel-lined plate and wipe out skillet.

Heat remaining peanut oil in the same skillet. Add garlic, onion, and ginger; cook and stir until fragrant and soft, about 1 minute. Add scallions, jalapeno, and coated shrimp. Cook and stir for 30 seconds while seasoning with most of the salt and pepper. Garnish with remaining salt and pepper before serving.

Info | Food Wishes Ribs Salt And Pepper

prep: 20 mins cook: 6 mins total: 26 mins Servings: 4 Yield: 4 servings

TAG : Salt-And-Pepper Shrimp (Tom Rang Muoi)

World Cuisine Recipes, Asian, Vietnamese,