Salt and Pepper Shrimp
Piping hot and generously sprinkled with minced garlic and salt and pepper mixture, these shrimp are tasty treats enjoyed by all. White pepper creates its distinctive flavor. Don’t forget to provide lots of paper napkins. Although not considered a traditional dim sum, this fried shrimp dish is a popular request at dim sum restaurants. Yum Yum Cha; Let’s East Dim Sum in Hawaii is scheduled to be available early December, 2021.
1 pound large (16-20 count or larger) shrimp, shells on, deveined
3 tablespoons cornstarch
Peanut, vegetable or canola oil for deep-frying
1 large clove garlic, finely minced
1-1/2 tablespoons salt
2 teaspoons ground white pepper
1/4 teaspoon Chinese Five Spice powder
Optional: 2 jalapeño peppers, sliced into rounds
Rinse and drain deveined shrimp; pat dry with paper towels. Place cornstarch in a zip-top plastic bag; add 8-10 shrimp, close top and shake gently to coat shrimp completely. Repeat to coat all. In small batches, deep-fry shrimp in oil heated to 350° for 2-3 minutes, until golden and crispy. Drain on absorbent paper and toss them with garlic and salt and pepper mixture. Place jalapeño slices into cornstarch mixture. Fry until crispy. Top shrimp. Serve hot. Makes about 16-20 pieces.
