Salt and Pepper Mantis Shrimp
Crispy, deep-fried mantis shrimp tossed with aromatic aromatics and a savory salt and pepper seasoning.
Story
This classic Cantonese dish transforms the unique texture of mantis shrimp into a crunchy, flavorful delight. The key is deep-frying them first to ensure they stay crispy before tossing them with fragrant garlic, chili, and a homemade spice blend.
Ingredients
Mantis shrimp
500g
Dried red chilies
3-4
Garlic
4 cloves
Scallions
2 stalks
Salt
1 tsp
Five-spice powder
1/2 tsp
White pepper
1/4 tsp
Oil for frying
As needed
Instructions
1
Prep the ingredients
Rinse the mantis shrimp thoroughly and drain well. Mince the garlic, slice the scallions into small rounds, and chop the dried chilies into pieces.
2
Deep fry the shrimp
Heat oil in a wok over high heat. Once hot, carefully add the shrimp and fry until cooked through and the shell is crispy. Remove from the oil and set aside on a rack.
3
Sauté aromatics
Leave a small amount of oil in the wok. Reduce the heat to low and add the garlic, chili, and scallion whites. Sauté gently until fragrant, taking care not to burn the garlic.
4
Combine and season
Add the fried shrimp back into the wok and turn the heat to high. Toss quickly for a minute, then sprinkle with salt. Reduce to medium heat and cook for another 5 minutes to ensure the flavors meld.
5
Finish with spice blend
Turn the heat to low. Evenly dust the shrimp with the five-spice powder and white pepper (or a pre-made salt and pepper mix). Toss well to coat everything evenly before serving.
