SALT-AND-PEPPER SHRIMP (TOM RANG MUOI)

Salt-and-Pepper Shrimp (Tom Rang Muoi) image

This intense, flavor-packed, Vietnamese classic was actually introduced to me at a popular night spot in New York's Chinatown. Salt-and-pepper shrimp are meant to be eaten whole, body, shell, head, everything. More often than not, they are deep-fried, but after trying it both ways, we actually prefer pan frying them in less oil.

Provided by Home Skillet

Categories World Cuisine Recipes Asian Vietnamese

Time 26m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound uncooked jumbo shrimp, in shell with heads attached
⅛ cup cornstarch, or more as needed
3 tablespoons peanut oil, divided
10 cloves garlic, pressed
¼ cup onion, minced
1 tablespoon minced ginger
3 scallions, chopped
1 ½ tablespoons minced jalapeno pepper
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper

Steps:

Use kitchen shears to cut long whiskers and sharp head point off of the shrimp. Place cornstarch in a bowl. Roll in cornstarch to coat lightly and evenly, brushing off excess.
Heat 2 tablespoons peanut oil in a skillet over medium-high heat. Add shrimp and saute until red and golden, about 2 minutes per side. Transfer shrimp to a paper towel-lined plate and wipe out skillet.
Heat remaining peanut oil in the same skillet. Add garlic, onion, and ginger; cook and stir until fragrant and soft, about 1 minute. Add scallions, jalapeno, and coated shrimp. Cook and stir for 30 seconds while seasoning with most of the salt and pepper. Garnish with remaining salt and pepper before serving.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 8.4 g, Cholesterol 172.6 mg, Fat 11.2 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 2 g, Sodium 442.4 mg, Sugar 0.9 g