Salt and Pepper Shrimp
A classic signature Cantonese dish, fried until crispy on the outside and tender on the inside, seasoned with salt and pepper for a fragrant, spicy, and savory flavor.
Ingredients
live medium shrimp (remove antennae, rostrums, claws and pereopods, drain)
500 g
Huai salt (seasoning)
15 g
chili (cut into rice-sized pieces)
25 g
peanut oil (for frying)
1000 g
fresh cilantro (for serving on the side)
25 g
Instructions
1
Shrimp preparation
Rinse the medium shrimp under water, first trim the antennae and rostrums, remove debris under the rostrums, trim off the claws and pereopods, then drain. Cut the chili into rice-sized pieces.
2
Deep frying
Heat a wok over high heat, add peanut oil and heat until it reaches 50% of its smoking point. Add the shrimp and blanch in oil until 80% cooked, then drain the oil using a skimmer.
3
Stir-fry and season
Return the wok to the heat, add the blanched medium shrimp and fry briefly, add the Huai salt and chili pieces, stir-fry until fully cooked. Transfer to a plate, pile into a mountain shape, garnish with cilantro around the edge and serve.
4
Huai salt preparation
For Huai salt: Heat a wok over medium heat, add 500g fine salt and stir-fry until hot to the touch and makes a crackling sound. Remove from heat, add 20g five-spice powder, mix well and set aside.
