fried shrimp in the typhoon shelter

How to Make Crispy Salt and Pepper Shrimp: A Step-by-Step Guide

Salt and Pepper Shrimp, a beloved Cantonese dish from typhoon shelters, delights with its crispy texture and bold, savory flavors. Here’s a simple guide to recreate this restaurant favorite at home.

Ingredients: 500g large shrimp, peeled and deveined; 2 tbsp cornstarch; 3-4 garlic cloves, minced; 1 red chili, sliced; 4-5 spring onions, chopped; 1 tbsp light soy sauce; 1 tsp five-spice powder; Salt to taste; Oil for frying.

Steps:

1. Prep the Shrimp: Pat shrimp dry, toss with cornstarch to coat lightly. Heat oil in a wok (350°F/175°C) and deep-fry shrimp until golden and crispy (2-3 minutes). Drain on paper towels.

2. Stir-Fry Aromatics: In the same wok, reduce heat. Sauté minced garlic until fragrant, then add chili and spring onions (reserve some for garnish). Stir-fry 30 seconds.

3. Combine and Season: Add crispy shrimp back to the wok. Drizzle with soy sauce, sprinkle five-spice powder and salt. Toss quickly to coat evenly.

4. Serve: Transfer to a plate, garnish with remaining spring onions. Serve hot with steamed rice.

Tips: For extra crunch, double-fry shrimp. Adjust spice levels by removing chili seeds. Enjoy the perfect balance of crispy, spicy, and savory!