For my daughter and me, lunch at a Chinese restaurant often means an order of salt and pepper shrimp with bowls of fluffy white rice. Crisp and bold with peppers, this dish is definitely a delicious foray into Chinese take-out. Try the quick and easy recipe at home tonight and let me know what you think.
- 2 pounds large shrimp head-on and shell-on
- 1/2 teaspoon garlic salt
- 3/4 cup cornstarch
- 1/4 cup flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- oil for deep-frying
- 2 jalapenos cut into thin slices
- 2 green onions ends trimmed and chopped
- Trim tendrils off shrimp and rinse under cold running water. In a bowl, combine shrimp and garlic salt. Marinate for about 15 to 20 minutes. Drain shrimp and pat dry.
- In a bowl, combine cornstarch, flour, pepper and 1 teaspoon of the salt. Dredge shrimp in cornstarch mixture until coated.
- In a wide, deep pan over medium heat, heat about 2-inches oil to about 350 F. Add shrimps in batches and cook for about 2 to 3 minutes or until crisp and color changes. Remove from pan and drain on a colander. Reserve 2 tablespoons of the frying oil.
- In a wide skillet over high heat, add the 2 tablespoons reserved oil and heat until smoking hot. Add remaining jalapenos, green onions and the remaining 1 teaspoon salt. Cook, stirring regularly, for about 30 seconds. Add deep-fried shrimps and toss for about 30-40 seconds. Serve hot.
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