Salt-and-Pepper Shrimp (Tom Rang Muoi) Tasty Recipes

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Salt-and-Pepper Shrimp (Tom Rang Muoi)

"This intense, flavor-packed, Vietnamese classic was actually introduced to me at a popular night spot in New York's Chinatown. Salt-and-pepper shrimp are meant to be eaten whole, body, shell, head, everything. More often than not, they are deep-fried, but after trying it both ways, we actually prefer pan frying them in less oil."

Ingredients :

• 1 pound uncooked jumbo shrimp, in shell with heads attached
• 1/8 cup cornstarch, or more as needed
• 3 tablespoons peanut oil, divided
• 10 cloves garlic, pressed
• 1/4 cup onion, minced
• 1 tablespoon minced ginger
• 3 scallions, chopped
• 1 1/2 tablespoons minced jalapeno pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

Instructions :

Prep : 20M	Cook : 4M	Ready in : 26M

• Use kitchen shears to cut long whiskers and sharp head point off of the shrimp. Place cornstarch in a bowl. Roll in cornstarch to coat lightly and evenly, brushing off excess.
• Heat 2 tablespoons peanut oil in a skillet over medium-high heat. Add shrimp and saute until red and golden, about 2 minutes per side. Transfer shrimp to a paper towel-lined plate and wipe out skillet.
• Heat remaining peanut oil in the same skillet. Add garlic, onion, and ginger; cook and stir until fragrant and soft, about 1 minute. Add scallions, jalapeno, and coated shrimp. Cook and stir for 30 seconds while seasoning with most of the salt and pepper. Garnish with remaining salt and pepper before serving.

Notes :

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