Description
This intense, flavor-packed, Vietnamese classic was actually introduced to me at a popular night spot in New York’s Chinatown. Salt-and-pepper shrimp are meant to be eaten whole, body, shell, head, everything. More often than not, they are deep-fried, but after trying it both ways, we actually prefer pan frying them in less oil.
Ingredients
- 1 pound uncooked jumbo shrimp, in shell with heads attached
- ⅛ cup cornstarch, or more as needed
- 3 tablespoons peanut oil, divided
- 10 cloves garlic, pressed
- ¼ cup onion, minced
- 1 tablespoon minced ginger
- 3 scallions, chopped
- 1 ½ tablespoons minced jalapeno pepper
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Prep Time: 20 mins
Cook Time: 6 mins
Total Time: 26 mins
Servings: 4