Salt and Pepper Shrimp

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pat the shrimp very dry with paper towels; this helps the coating adhere better.

   Ca. 2 min.

2. 2

   In a medium bowl, combine the cornstarch and all-purpose flour.

   Ca. 1 min.

3. 3

   In a separate shallow bowl, whisk the egg.

   Ca. 1 min.

4. 4

   Dip each shrimp first into the beaten egg, allowing excess to drip off, then dredge thoroughly in the flour and cornstarch mixture, ensuring it is fully coated.

   Ca. 5 min.

   Kokkens note: Press the coating onto the shrimp gently to ensure it sticks well.

5. 5

   Place the coated shrimp on a wire rack or plate and let them rest for a few minutes while you prepare the oil.

   Ca. 2 min.

   Kokkens note: This resting period helps the coating set and prevents it from falling off during frying.

6. 6

   Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 175°C (350°F).

   Ca. 5 min.

   Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for crispy results.

7. 7

   Carefully fry the shrimp in batches, without overcrowding the pot, for 2-3 minutes per side, or until golden brown and cooked through.

   Ca. 6 min.

   Kokkens note: Overcrowding the pot will lower the oil temperature and result in soggy shrimp.

8. 8

   Remove the fried shrimp with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.

   Ca. 1 min.

9. 9

   In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and red pepper flakes (if using) to make the seasoning blend.

   Ca. 1 min.

   Kokkens note: Adjust the amount of red pepper flakes to your preferred spice level.

10. 10

    Immediately sprinkle the seasoning blend generously over the hot fried shrimp.

    Ca. 1 min.

    Kokkens note: Seasoning the shrimp while hot helps the spices adhere better.

11. 11

    Garnish with sliced green onion and serve immediately.