Stir-frying lowers the fat and calories in this variation on popular Chinese deep-fried Salt and Pepper Shrimp.
Ingredients
1 pound large shrimp
2 tablespoons cornstarch
1 teaspoon sea salt, or kosher salt
3/4 teaspoon freshly ground black pepper, white pepper or Szechuan peppercorn, or to taste
3 tablespoons vegetable oil, for stir-frying
1 clove garlic, minced
1 red chile pepper, deseeded and chopped, optional
1/4 cup chopped green onion
Step by step
Soak the shrimp in warm, lightly salted water for 5 minutes. Rinse in cold water, drain and pat dry with paper towels. Lightly coat the shrimp with the cornstarch.
In a small bowl, mix the salt with the freshly ground pepper and set aside.
Heat 2 tablespoons in a preheated wok on medium-high to high heat. When the oil is hot, add the shrimp and stir-fry until they turn pink. Remove from the wok. Clean out the wok.
Heat 1 tablespoon oil in the wok. When the oil is hot, add the minced garlic, chile pepper and the salt and pepper mixture. Stir-fry until fragrant (10 to 15 seconds) and then add the shrimp back into the wok. Stir-fry to coat the shrimp into the salt and pepper mixture. Stir in the green onion or serve as a garnish with the shrimp. This is also great over mamaliga.
