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Salt and Pepper Shrimp - Tom Rang Muối
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Salt and Pepper Shrimp – Tom Rang Muối

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By: Cindy Lam Lorimer
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4

Ingredients 

  • 2 lbs shrimp with shell on, I like to use shrimp with head on
  • 1 cup cornstarch
  • 1 Tbsp mushroom powder
  • 2 Tbsp kosher salt
  • 1 tsp sugar
  • ½ Tbsp black pepper
  • ¼ cup avocado oil, or any neutral oil
  • 1 large shallot, chopped
  • 6 garlic cloves, chopped
  • 1 jalapeno, sliced
  • 4 green onion stalks, cut into one inch pieces

Instructions

  • Pat shrimp dry with paper towel.  
  • Mix cornstarch with mushroom powder, salt, sugar and black pepper.
  • Dredge shrimp with cornstarch mix and shake off excess.
  • Deep fry shrimp, until pink around 2-3 minutes, then set aside. Might need to do this in 3 batches to give the shriimp enough room to fry and get crispy.
  • In a wok, on medium high heat, add ¼ cup oil and stir fry shallots, garlic, jalapeno and bell pepper until fragrant, a couple of minutes.
  • Then add green onions and fry for 30 seconds.
  • Add fried shrimp to wok and toss and mix with aromatics for 30 seconds.

Nutrition

Serving: 1portion | Calories: 264kcal | Carbohydrates: 34g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 3557mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 188IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg

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