Salt and Pepper Shrimp
Salt and pepper are all you need to bring this shrimp dish to life.
Prep Time: 10M
Cooking Time: 10M
Serves: Serves 4
- 2 tbsp cornstarch
- 1 tbsp fine sea salt
- 1 tbsp freshly cracked black pepper
- 16 raw jumbo shrimp, peeled and deveined (or more shrimp, for large appetites)
- 4 tbsp vegetable oil
- 3 fresh Thai or other red hot chile peppers, seeded and cut into strips
- 1 garlic clove, finely chopped
- 6 scallions, cut into 2in (5cm) pieces, then halved lengthwise
- soy sauce, for serving
- Mix together the cornstarch, salt, and pepper. Add the shrimp, and toss until well coated. Set aside.
- Heat 1 tbsp of the oil in a medium frying pan over medium heat. Add the chiles, garlic, and scallions, and cook for 1-2 minutes, stirring, until fragrant. Remove from the heat, and, cover with a lid to keep warm while you cook the shrimp.
- Heat the remaining oil in a wok or separate frying pan over high heat. Add the shrimp and cook for 3-5 minutes, tossing them gently until they are pink and beginning to curl.
- Remove the shrimp from the pan with a slotted spoon, and divide among 4 serving plates. Top with the chile and scallion mixture, and serve at once with a splash of soy sauce.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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