Salt and Pepper Shrimp

1. 1
   prep · ~5 min

   Pat the shrimp dry and season.

   1.Rinse 500 g peeled and deveined shrimp under cold water.

   2.Pat shrimp completely dry with paper towels — moisture prevents crisping.

   3.Season shrimp evenly with 1 pinch salt and 1 pinch white pepper.
2. 2
   prep · ~3 min

   Coat the shrimp in cornstarch.

   1.Place 0.5 cup cornstarch in a shallow bowl.

   2.Dredge each shrimp lightly in cornstarch, shaking off excess.

   3.Arrange coated shrimp on a plate in a single layer.

   TIPA light, even dusting gives the crispiest shell. Too much cornstarch makes the coating pasty.
3. 3
   fry · ~7 min

   Fry the shrimp until golden and crisp.

   1.Heat 2 cups oil in a wok over medium-high heat to 350°F (175°C).

   2.Fry shrimp in 2 batches to avoid crowding — cook 2 to 3 minutes per batch.

   3.Shrimp are done when coating is light golden and shrimp are pink and curled.

   4.Remove with a slotted spoon and drain on paper towels.

   TIPKeep oil between 350–375°F. If it drops too low, the shrimp absorb oil and turn soggy.
4. 4
   saute · ~2 min

   Sauté the aromatics.

   1.Pour off all but 1 tbsp oil from the wok and return to medium heat.

   2.Add minced garlic and sliced green chilies, stir-fry 30 seconds until fragrant.

   3.Add white parts of scallions and stir-fry 30 seconds more.

   TIPWatch the garlic closely — it burns fast and turns bitter.
5. 5
   mix · ~1 min

   Toss shrimp with salt, pepper, and aromatics.

   1.Return fried shrimp to the wok.

   2.Sprinkle 1 tsp ground white pepper and 1 pinch salt over the shrimp.

   3.Add green parts of scallions and toss everything together for 30 seconds.

   TIPToss quickly off the heat or on very low heat — you want to coat the shrimp without steaming the crisp coating.
6. 6
   serve

   Serve immediately.

   Transfer to a serving plate and enjoy while hot and crispy. Serve as an appetizer with a squeeze of lime or alongside steamed rice for a light meal.

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