{"id":6292,"date":"2022-01-22T16:25:41","date_gmt":"2022-01-22T23:25:41","guid":{"rendered":"https:\/\/poormansgourmetkitchen.com\/?p=6292"},"modified":"2022-01-24T08:15:53","modified_gmt":"2022-01-24T15:15:53","slug":"salt-and-pepper-shrimp","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/salt-and-pepper-shrimp\/","title":{"rendered":"Salt and Pepper Shrimp"},"content":{"rendered":"\n
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Salt and Pepper Shrimp Entr\u00e9e.<\/figcaption><\/figure>\n\n\n\n

The Best Cantonese Fried Shrimp<\/h2>\n\n\n\n

If you don’t already know, Salt and Pepper Shrimp is a Chinese fried shrimp recipe developed by the Cantonese in South China. Much like the united states, the food is different and diversified in the south and practically has an entirely separate culture mixed into their food.<\/p>\n\n\n\n

Though I use peeled shrimp in this recipe, this dish is usually fried with the shell of the prongs still intact. The coated breading is also traditionally thin. Instead of a thick batter, on the outside of the shrimp, or even a light tempura, the marinated shrimp are tossed in potato starch, which give the shrimp a thin crisp texture. <\/p>\n\n\n\n

The dish is finished with Kosher salt and coarse ground black pepper, a garnish of spicy chili peppers and fresh grated carrot. I like to use both Jalapeno and sweet lunch box peppers, however, to make the flavor more diverse on the pallet.<\/p>\n\n\n\n

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2 lbs of marinated green shrimp in a stainless steel bowl on the counter.<\/figcaption><\/figure>\n\n\n\n
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30 oz bag of Potato Starch on the counter top.<\/figcaption><\/figure>\n\n\n\n
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Chopped Jalapeno, red Lunch box peppers and grated carrot in a white bowl for a garnish.<\/figcaption><\/figure>\n\n\n\n
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