Salt and Pepper Shrimp - Tom Rang Muối
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