{"id":18663,"date":"2019-12-31T19:53:24","date_gmt":"2019-12-31T19:53:24","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/how-to-cook-salt-and-pepper-shrimp\/"},"modified":"2019-12-31T19:53:24","modified_gmt":"2019-12-31T19:53:24","slug":"how-to-cook-salt-and-pepper-shrimp","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/de\/how-to-cook-salt-and-pepper-shrimp\/","title":{"rendered":"How to cook Salt and Pepper Shrimp"},"content":{"rendered":"<\/p>\n<p>  \tSpicy salt and pepper shrimp makes an excellent appetizer or main course. The deep-fried shrimp shells turn a wonderful orange color, while the spicy seasoning adds extra flavor. Leaving the shells on protects the shrimp meat inside, so that it tastes very tender.<\/p>\n<p>  \tAlthough this is a Cantonese dish, it is sometimes made with Szechuan Salt and Pepper Mix &#8211; feel free to use this instead of the sea salt and ground pepper in the recipe if desired. (Use 1 1\/2 to 2 teaspoons).<\/p>\n<p>  \t<strong>Ingredients:<br \/>  \t<\/strong><\/p>\n<p>  \t1 pound medium shrimp (about 25 shrimp), head removed, deveined, but not shelled<br \/>  \t2 to 3 tablespoons tapioca starch or cornstarch, as needed<br \/>  \t1 teaspoon sea salt or kosher salt<br \/>  \t3\/4 teaspoon freshly ground black, white, or Szechuan peppercorns<br \/>  \t4 cups oil for deep-frying<\/p>\n<p>  \t<strong>Preparation:<br \/>  \t<\/strong><\/p>\n<p>  \tSoak the shrimp in warm, lightly salted water for 5 minutes. Rinse in cold water, drain and pat dry with paper towels. Lightly coat the shrimp with the tapioca starch or cornstarch.<\/p>\n<p>  \tIn a small bowl, mix the salt with the freshly ground peppercorns and set aside.<br \/>  \tHeat the oil to 360 degrees Fahrenheit in a deep fat fryer, heavy saucepan with deep sides or a second wok (it is easiest not to deep-fry and stir-fry the shrimp in the same wok). Carefully add the shrimp to the hot oil, 4 to 5 at a time, and deep-fry until they turn bright orange (about 40 seconds). Make sure the temperature does not fall below 350 degrees Fahrenheit.<\/p>\n<p>  \tCarefully remove the shrimp with a slotted spoon and drain on paper towels. Continue deep-frying the remainder of the shrimp.<\/p>\n<p>  \tHeat a wok on medium heat. Add the salt and pepper mixture and the deep-fried shrimp. Stir-fry briefly to coat the shrimp in the mixture (20 to 30 seconds). Serve hot.<\/p>\n<p>  \tEach serving includes: Calories 340, 2 g Carbohydrates, 23 g Protein, 24 g Fat, 2 g Saturated Fat, 173 mg Cholesterol, trace Fibre, 639 mg Sodium, 215 mg Potassium. An excellent source of thiamine and vitamin B12. A good source of calcium.&nbsp;<\/p>\n<div class=\"chine-tie-zi-nei-rong-zhi-hou\" id=\"chine-2851115186\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-1889418300638825\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-1889418300638825\" \ndata-ad-slot=\"7273022922\" \ndata-ad-layout-key=\"-gw-3+1f-3d+2z\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Spicy salt and pepper shrimp makes an excellent appetizer or main course. The deep-fried shrimp shells turn a wonderful orange color, while the spicy seasoning adds extra flavor. Leaving the shells on protects the shrimp meat inside, so that it tastes very tender.<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,2859],"tags":[],"class_list":["post-18663","post","type-post","status-publish","format-standard","hentry","category-chinese-culture","category-chinese-food"],"views":158,"_links":{"self":[{"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/posts\/18663","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/comments?post=18663"}],"version-history":[{"count":0,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/posts\/18663\/revisions"}],"wp:attachment":[{"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/media?parent=18663"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/categories?post=18663"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/tags?post=18663"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}