I had a really good interview with Stephen Li of the Hong Kong Street Cart who shared with us his recipe for a Chinese classic.
Salt and Pepper Shrimp
12(large 16-20 count) shrimps shelled and deveined
2 tablespoon fried garlic bits
1 tablespoon toasted white sesame seed
3 pieces green scallion (white part only julienned)
5 pieces dried red chili peppers chopped
1 ½ quart soybean oil or corn oil for frying shrimp
1 pinch salt & pepper seasoning (see salt & pepper recipe)
Fried taro (cut to strip) optional for garnish
Cilantro for garnish
For Shrimp Batter
1 pinch salt
1 tablespoon cornstarch
2 cup potato Starch for dredging
½ tablespoon soybean Oil or Corn oil
Salt & Pepper Seasoning Recipe
(This makes about 2 pints) scaled down from original restaurant recipe
You can save seasoning for all type of dishes, such as crispy paperskin chicken
3⅓ cup Salt
1 tablespoon Chinese 5 spice powder
1 teaspoon Szechuan powder
½ teaspoon Ginger powder
Toast the salt in a frying pan until hot about 15 minute. Toss constantly. Set aside to cool down, then add 5 spice powder, Szechuan powder, Ginger powder and mix well.
Shrimp Batter Procedure:
Rinse shrimp and pat dry.
Marinate the shrimp with a pinch of salt and work through the shrimp with your hands until it’s a little pasty.
Add cornstarch, mix well.
Add oil, mix well.
Put the potato starch in mixing bowl and dredge the shrimp in potato starch.
Squeeze the shrimp with palm of hand so the starch sticks to the shrimp.
Heat soybean oil in wok or deep pan.
Fry shrimp 2-3 minutes until golden and transfer to paper towel to drain.
In a separate frying pan, on high heat, place the fried shrimps and add fried garlic bits, toasted sesame seed, dried red chili peppers, scallion and toss.
Sprinkle with a heavy pinch of salt and pepper season while tossing.
Garnish plate with cilantro and fried taro stripes and place the shrimps on top.