Lance Boyle
06-15-2017, 05:16 PM
Last year for my birthday we went out to a Chinese restaurant. Not your ordinary Chinese takeout joint but a sit down place where the local Chinese people dine. So the real deal. Anyways one of the dishes our party ordered was salt and pepper shrimp. Who doesn't love shrimp? Right?
Anyways I made it at home and it's as easy or easier than making scampi.
Shelled and deveined shrimp (although I'm sure it's probably more
authentic with heads and tails on but I like easy dining. While they're still wet just dredge in corn starch and shake excess off. Deep fry in wok or cast iron pan with oil. I used canola. Just a few minutes is enough to make them crispy. That's what you want. Light and crispy. Pull out and set aside. Pour off the oil or just use another pan. Wok on med low, melt a tbsp of butter, add about 2 tsp of minced garlic. Cook until it's lightly brown, add about a tsp black pepper (the medium coarseness would be best Not that dust pepper), add your salt, less is more you can fix a shortage On your plate. Give it ansecond to let the black pepper flavor your butter garlic sauce. Toss in your shrimp again to coat and warm. Plate over rice.
Omg good.
One serving last night was just right
7 large shrimp,
A few tbsp cornstarch to dredge in
A tbsp of butter
I used about 2 tsp garlic but a tbsp would still be right
1/2- to a whole tsp black pepper
About 1/8 tsp salt.
I served it over rice over a bed of Romaine.
I will definetly make it again. I think more pepper, garlic and butter is good but don't kill it with salt. My sister who introduced me to the dish said she once got a badly over salted serving once. Like I keep repeating it's easier to add later than take Extra out.
Anyways I made it at home and it's as easy or easier than making scampi.
Shelled and deveined shrimp (although I'm sure it's probably more
authentic with heads and tails on but I like easy dining. While they're still wet just dredge in corn starch and shake excess off. Deep fry in wok or cast iron pan with oil. I used canola. Just a few minutes is enough to make them crispy. That's what you want. Light and crispy. Pull out and set aside. Pour off the oil or just use another pan. Wok on med low, melt a tbsp of butter, add about 2 tsp of minced garlic. Cook until it's lightly brown, add about a tsp black pepper (the medium coarseness would be best Not that dust pepper), add your salt, less is more you can fix a shortage On your plate. Give it ansecond to let the black pepper flavor your butter garlic sauce. Toss in your shrimp again to coat and warm. Plate over rice.
Omg good.
One serving last night was just right
7 large shrimp,
A few tbsp cornstarch to dredge in
A tbsp of butter
I used about 2 tsp garlic but a tbsp would still be right
1/2- to a whole tsp black pepper
About 1/8 tsp salt.
I served it over rice over a bed of Romaine.
I will definetly make it again. I think more pepper, garlic and butter is good but don't kill it with salt. My sister who introduced me to the dish said she once got a badly over salted serving once. Like I keep repeating it's easier to add later than take Extra out.