Eight flavored Shrimp Recipe
Ingredients
| 1 pound medium-size raw shrimp, peeled and deveined | ||
| Cornstarch | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper-salt Mixture | ||
| Spice | 1/4 Teaspoon | |
| 1/4 teaspoon ground toasted | ||
| Sichuan peppercorns (optional) | ||
| Pepper white | 1/8 Teaspoon | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Shallot | 1 Teaspoon, finely chopped | |
| Minced ginger | 1/2 Teaspoon | |
| Garlic | 1 Teaspoon, minced | |
| Chili pepper | 1 Small, finely chopped | |
| Shredded lettuce for garnish | ||
Directions
Combine shrimp with cornstarch and salt.
Stir well and set aside for 10 minutes.
Combine pepper-salt mixture in a small bowl and set aside.
Cooking Set wok in a ring stand and add oil to a depth of about 2 inches.
Over high heat, bring oil to 360°F.
Add shrimp, half at a time, and cook for 1 minute or until shrimp feel firm and turn pink.
Lift out shrimp and drain on paper towels.
Remove all but 1 tablespoon oil from wok.
Add shallot, ginger, garlic, and chili pepper and cook, stirring, until fragrant, about 5 seconds.
Return cooked shrimp.
Add pepper-salt mixture and cook, tossing to mix well, for about 30 seconds.
Serve warm or at room temperature over shredded lettuce.
Stir well and set aside for 10 minutes.
Combine pepper-salt mixture in a small bowl and set aside.
Cooking Set wok in a ring stand and add oil to a depth of about 2 inches.
Over high heat, bring oil to 360°F.
Add shrimp, half at a time, and cook for 1 minute or until shrimp feel firm and turn pink.
Lift out shrimp and drain on paper towels.
Remove all but 1 tablespoon oil from wok.
Add shallot, ginger, garlic, and chili pepper and cook, stirring, until fragrant, about 5 seconds.
Return cooked shrimp.
Add pepper-salt mixture and cook, tossing to mix well, for about 30 seconds.
Serve warm or at room temperature over shredded lettuce.
Chef
