Tempura Salt & Pepper Shrimp (椒盐虾) | The Chinese Cuisine

This salt and pepper shrimp has a crispy, light layer of tempura outside coating a tender piece of jumbo shrimp.

INGREDIENTS:
1. ground & toasted sichuan pepper
2. salt
3. 20 jumbo shrimp
4. corn starch
5. 1 cup tempura batter mix
6. 3/4 cup of ice cold water
7. olive oil/any other frying oil

DIRECTIONS:
1. toast your sichuan peppercorns in the microwave
2. grind the peppercorns into a fine powder
3. add in salt and mix
4. peel the shells/tails off of the jumbo shrimp
5. soak the shrimp dry with a paper towel
6. coat in an even thin layer of cornstarch
7. to make the tempura, combine the batter mix with water
8. fill a pot with oil about 1 to 2 inches deep
9. when the oil reaches 350 F, or 176.6 C, coat the shrimp in the batter mix and drop it in the pot.
10. remove the shrimp when it is lightly golden on each side to drain on a paper towel
11. after everything has been fried, put all the shrimp BACK into the oil so that the outside remains crispy and the insides tender
12. after 2-3 minutes, remove and season with the sichuan pepper/salt mixture!

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THANKS FOR WATCHING!
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