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My review
Deep-Fried Salt and Pepper Shrimp
Laguna Lala
"Appetizers of deep-fried shrimp seasoned with just the right spices!"
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Ingredients
30 m servings 142Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Cut off feathery legs and hard pointed area right above the tail of each shrimp. Rinse shrimp and dry thoroughly.
- Combine salt, pepper, and 5-spice powder in a small bowl.
- Heat oil in wok or a heavy pot over high heat until your deep fry thermometer reaches 400 degrees F (200 degrees C).
- Cook shrimp, about 5 per batch, in the hot oil until shrimp are bright pink and cooked through, about 1 minute. Remove shrimp with a slotted spoon and transfer to a paper towel-lined plate. Return oil temperature to 400 degrees F (200 degrees C) before each new batch.
- Discard the oil in the wok and heat wok over medium-high heat; add deep-fried shrimp and spice mix and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
Footnotes
- Cook's Note:
- A special equipment need is a deep fryer thermometer.
- Carefully pour your very hot cooking oil in to a heat-proof bowl to cool down before you discard.
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
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4/29/2016
Great as written really. I do however feel you could save yourself a step and season your shrimp on the first fry and it would pick up enough flavor to ditch the second fry but that is just my o...