Salt and Pepper Shrimp

Salt and Pepper Shrimp Entrée.

The Best Cantonese Fried Shrimp

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.

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.

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.

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

Salt and Pepper Shrimp Ingredients:

2 lbs Raw Shrimp, peeled and deviened

1 egg
2 tbsp Canola Oil
1 tsp Soy Sauce
1/4 tsp Ginger Powder
1/4 tsp Garlic powder
1/4 tsp White Pepper
3 tbsp Corn Starch

1 Jalapeno Pepper, sliced
1 Sweet Pepper, red diced
1/4 cup Carrot, grated
1 Lemon wedge, squeezed

3 finger Kosher Salt and Pepper pinch to taste

3/4 cup Potato Starch, light breading on the shrimp
2 cups Canola Oil for frying, 375° for 2 minutes

Follow the directions in the short video tutorial and I’ll show you exactly how to make Salt and Pepper Shrimp.

Published by

Trenton Holland

Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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