Shrimp with Salt and Pepper
Appetizers • Pan-Asian
Description
Shrimp with Salt and Pepper
Ingredients
- Wheat Flour 5 oz
- Shrimp 16 pieces
- Safflower Oil to taste
- Ocean salt to taste
- Ground Black Pepper to taste
- Corn Flour for Polenta 0 oz
- Sparkling water 5 fl oz
- Ice 2 pieces
- Activated Baking Soda ¼ teaspoon
- Egg white 1 piece
- Chili jam 2 tablespoons
- Mild Chili Spice 1 piece
- Mayonnaise 4 tablespoons
- Leek 2 pieces
Step-by-Step Guide
Step 1
To make the sauce to serve with the shrimp, mix the chili sauce with mayonnaise, then place it in the refrigerator covered.
Step 2
Peel the shrimp and cut them in half lengthwise. Remove all the black veins and quickly rinse under cold water. It’s good if the shrimp are moist — the flour will stick better.
Step 3
Evenly spread the flour on a tray, add a little salt and a lot of pepper, and mix thoroughly. Add the shrimp, ensuring they are evenly coated with the flour, salt, and pepper mixture, then shake off the excess.
Step 4
Make the tempura batter by mixing wheat flour, corn flour, and baking soda in a bowl. Add water, ice, egg white, and gently whisk. Add a little salt.
Step 5
Heat the oil in a wok or deep pot to 340°F. To check the oil temperature without a thermometer, dip a shrimp in the batter and then drop it into the hot oil — if the batter becomes crispy and golden in 2–3 minutes, the temperature is high enough.
Step 6
Drop about a third of the shrimp into the batter, gently mix, and remove. Then, using a slotted spoon, lower the shrimp into the oil one by one. Fry them for 2–3 minutes (until the batter is crispy and light golden). If you drop all the shrimp in at once, it will lower the oil temperature, and the shrimp are unlikely to turn out crispy. Once cooked, remove with a slotted spoon and place on paper towels to drain while cooking the other two batches of shrimp.
Step 7
Serve sprinkled with sea salt, chopped chili pepper, and leek. Place a bowl of chili mayonnaise on the side.
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