Spicy Salt-and-Pepper Shrimp
This delicious shrimp dish is a tantalizing blend of flavors and spices that will transport your taste buds to the heart of Asia. The combination of Chinese five-spice powder, ginger, garlic, and mirin creates a mouthwatering aroma that will fill your kitchen as you cook. Searing the shrimp to perfection and then coating them in a savory spice mixture results in a dish that is both crispy and succulent. Get ready to enjoy a delightful meal that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 1/4 tsp. sugar
- 1/4 tsp. Chinese five-spice powder
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 4 Tbs. corn or peanut oil
- 1/4 cup cornstarch
- 1 1/2 lb. large shrimp, peeled and deveined
- 2 Tbs. minced fresh ginger
- 3 garlic cloves, minced
- 1 red or green jalapeño chili, seeded and minced
- 2 Tbs. mirin
Instructions
- <b>Make the spice mixture</b>
- In a small bowl, stir together the sugar, five-spice powder, salt and pepper.
- <b>Sear the shrimp</b>
- Warm a wok or large fry pan over high heat until very hot and pour in 2 Tbs. of the oil.
- Meanwhile, spread the cornstarch on a plate. Quickly pat the shrimp dry with paper towels and dip in the cornstarch, coating both sides and shaking off the excess. Add the shrimp to the wok in a single layer and sear, turning once, just until opaque throughout, about 1 minute per side. Using a slotted spoon, transfer the shrimp to a bowl.
- <b>Finish the dish</b>
- Return the wok to high heat and pour in the remaining 2 Tbs. oil. Add the ginger, garlic and chili and stir-fry until fragrant, about 5 seconds. Add the spice mixture and mirin, quickly return the shrimp to the wok, and stir-fry until the shrimp are coated with the spice mixture and are heated through, 15 to 20 seconds. Transfer the shrimp to a platter and serve with the dipping sauce (see note above). Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series,<i> Asian,</i> by Farina Wong Kingsley (Oxmoor House, 2007).
Yield
Serves 4.
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