SALT AND PEPPER PORK CHOPS SHRIMP OR CHICKEN WINGS

SALT AND PEPPER PORK CHOPS SHRIMP OR CHICKEN WINGS image

Categories Chicken Pork Shellfish Appetizer Fry

Yield 2 people

Number Of Ingredients 23

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Ingredients

for the protein:
4 thin loin chops - or
1/2 pound, sea scallops - or
1/2 pound, uncooked jumbo shrimp (about 10-12 shrimp)
for the oil:
6 cups peanut oil [or substitute another vegetable oil ]
for the marinade:
2 tablespoons, shaoxing (Chinese rice wine) [or substitute dry sherry or sweet-tasting sake]
1 tablespoon, soy sauce
two small slices, fresh ginger root - crushed
1 scallion (green onion) cut into 2-inch pieces
a few drops of sesame oil
for the dry batter mix:
3/4 cup, cornstarch
1/4 cup, flour
1 teaspoon, baking pwder
1/2 tsp white pepper
for the "final touch:"
2 scallions (green onions) - chopped
1 jalapeno pepper - sliced
1 clove of garlic - chopped
coarse salt and fresh ground pepper to taste*
[*or substitute Roasted Szechuan Pepper-Salt - recipe may be found in our Recipe Archives, or the blend may be purchased commercially in a Chinese market or a specialty store in the Asian-foods aisle]

Steps:

If using pork chops: remove the bone from each pork chop, if desired. Butterfly the pork chop by slicing it horizontally into two thin pieces. Lightly pound the butterflied chops to uniform thickness. Prepare the marinade by mixing all the ingredients called for, and marinade the meat or seafood for 30 minutes, or up to 24 hours. Heat the oil in a wok or a deep, heavy skillet to 365 degrees. Thoroughly blend the dry batter ingredients in a wide bowl. Drain the marinated chops (or seafood pieces) and drop the pieces one by one into the dry batter. Make sure each piece is well coated and pat or gently shake off any excess dry batter. In batches, to insure even cooking and that the pieces will not stick together, deep fry the meat or seafood in the hot oil for 2 to 4 minutes. Depending on the thickness of your chop or piece of seafood, you may need to fry more or less time. Make sure the oil temperature does not go below 350 degrees. Place the fried chops or seafood on a paper towel to drain off excess oil. After all of the pieces have been fried, keep 2 tablespoons of the oil in the wok or pan, discarding the rest. Place all of the "final touch" ingredients except for the salt and white pepper or the Roasted Szechuan Pepper-Salt in the wok or skillet and sauté over medium heat until you can smell their aromas. Place the fried chops or seafood back in the pan and stir-fry them with the final touch ingredients for 30 seconds or until the mixture is heated throughout and the flavors are blended. Sprinkle over the salt and white pepper - or the Roasted Szechuan Pepper-Salt. Serve with steamed rice, if desired.