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                                                                  Spicy salt and pepper shrimp makes an excellent appetizer or main course. The deep-fried shrimp shells turn a wonderful orange color, while the spicy seasoning adds extra flavor. Leaving the shells on protects the shrimp meat inside, so that it tastes very tender. Although this is a Cantonese dish, it is sometimes made with Szechuan Salt and Pepper Mix - feel free to use this instead of the sea salt and ground pepper in the recipe if desired. (Use 1 1/2 to 2 teaspoons). Serves 4

                                                                  Ingredients
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 tsp sea salt
                                                                  • Yes No 3/4 tsp szechuan peppercorn
                                                                  • Yes No 4 cup oil
                                                                  • Soak the shrimp in warm, lightly salted water for 5 minutes. Rinse in cold water, drain and pat dry with paper towels. Lightly coat the shrimp with the tapioca starch or cornstarch. In a small bowl, mix the salt with the freshly ground peppercorns and set aside. Heat the oil to 360 degrees Fahrenheit in a deep fat fryer, heavy saucepan with deep sides or a second wok (it is easiest not to deep-fry and stir-fry the shrimp in the same wok). Carefully add the shrimp to the hot oil, 4 to 5 at a time, and deep-fry until they turn bright orange (about 40 seconds). Make sure the temperature does not fall below 350 degrees Fahrenheit. Carefully remove the shrimp with a slotted spoon and drain on paper towels. Continue deep-frying the remainder of the shrimp. Heat a wok on medium heat. Add the salt and pepper mixture and the deep-fried shrimp. Stir-fry briefly to coat the shrimp in the mixture (20 to 30 seconds). Serve hot. Each serving includes: Calories 340, 2 g Carbohydrates, 23 g Protein, 24 g Fat, 2 g Saturated Fat, 173 mg Cholesterol, trace Fibre, 639 mg Sodium, 215 mg Potassium. An excellent source of thiamine and vitamin B12. A good source of calcium. More Salt and Pepper Recipes Low Fat Salt and Pepper Shrimp - stir-frying lowers the fat and calories Deep-fried Squid With Salt and Pepper Mix Spicy Salt and Pepper Spareribs
                                                                  Cuisine:YesNocantonese
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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