Salt and Pepper Shrimp with Vegetable Fried Rice

Instructions

1. 1

   Prepare the Shrimp and Coating

   • Rinse the shrimp and pat them completely dry with paper towels. This is the most critical step for a crispy coating.
   • In a shallow bowl, whisk together the cornstarch, all-purpose flour, 0.5 tsp of the salt, and the ground white pepper.
   • In a separate medium bowl, whisk the egg white until it becomes frothy, about 30 seconds.
   • Add the dry shrimp to the frothy egg white and toss to coat evenly. Then, dredge the shrimp in the flour mixture, pressing gently to ensure each piece is fully coated. Shake off any excess.
2. 2

   Fry the Shrimp

   • In a wok or large, heavy-bottomed pot, heat the vegetable oil to 350-360°F (175-180°C). Use a thermometer for accuracy.
   • Working in 2-3 batches, carefully add the coated shrimp to the hot oil, ensuring not to overcrowd the pot.
   • Fry for 2-3 minutes, turning occasionally, until the shrimp are golden brown, crispy, and cooked through. They will float to the surface when done.
   • Use a spider strainer or slotted spoon to remove the shrimp and drain them on a wire rack set over a baking sheet. Let the oil return to temperature before frying the next batch.
3. 3

   Sauté Aromatics and Finish the Dish

   • Carefully pour out the hot oil into a heatproof container, leaving about 1 tbsp in the wok. Alternatively, use 1 tbsp of fresh oil in a clean pan.
   • Heat the wok over high heat until shimmering. Add the minced garlic, ginger, and sliced jalapeños. Stir-fry rapidly for 30-45 seconds until fragrant, being careful not to burn the garlic.
   • Immediately return all the fried shrimp to the wok. Add the chopped scallions.
   • In a small bowl, combine the remaining 1 tsp salt, the ground black pepper, and the sugar. Sprinkle this seasoning mix evenly over the shrimp.
   • Toss everything vigorously for 15-30 seconds to coat the shrimp evenly with the aromatics and seasoning. Do not over-mix, or the shrimp will lose their crispiness.
4. 4

   Serve Immediately

   • Transfer the salt and pepper shrimp to a serving platter immediately. Serve while hot and crispy with steamed rice and lime wedges.