Name: Salt and Pepper Shrimp
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pippi Shrimp; 3 cloves garlic; 3 slices ginger; Small half onion; 1/2 a piece lemon; Some Red pepper; Some shallot; Some Salt and pepper; Some Cooking Wine; Some black pepper powder

Salt and Pepper Shrimp

by Seafood Bazhen AX3k6

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

For thousands of years, the Chinese have adhered to the table philosophy of "in time and in season, not eating from time to time". The pursuit of seasonal ingredients is nothing more than a taste of freshness. This is especially true in the choice of seafood.
Around June is the plump season of Pipi Shrimp. The meat contains more water, the meat is fresh, sweet and smooth, light and soft, and has a special and attractive umami taste. Pipi shrimp has some limitations in the choice of cooking methods due to its thick shell, but this does not prevent this salt and pepper skin shrimp from becoming the "finger sucking first fresh" in the mouth of diners! "

Salt and Pepper Shrimp

1. Pippi shrimps need to be kept in clean water for a period of time before cooking. If the water becomes turbid, you need to change the water several times. After washing, drain the water thoroughly, put it in a large bowl, and put the lemon slices in the bowl and let it stand for more than 10 minutes.

2. Wash the ingredients and cut them for later use.

3. Pour enough oil into the pot, wait for the oil to heat up, and stir-fry the static Pippi shrimp in the pot until the color of the shell turns pink and remove it.

4. Turn on high heat and wait until the temperature of the oil continues to rise, then pour the pipi prawns into a frying pan and fry them repeatedly for 1 minute to make the shell crisp.

5. Pour out the excess oil, leave only the base oil, and pour the chopped onion, ginger, and garlic into the saute.

6. Turn to low heat, pour the pipi shrimp, sprinkle with salt and pepper and black pepper powder, pour in a suitable amount of cooking wine and stir-fry evenly, and finally sprinkle with chopped green onion and red pepper, then serve.

Tips:
1. Due to the deep-frying method, the Pippi shrimp must be drained before it is put in the pan to avoid splashing of hot oil during frying.
2. When the pipi shrimp is standing still, the lemon plays the role of removing fishy smell and enhancing fragrance.
3. Because there are salt and pepper and black pepper seasoning, there is no need to add additional salt during the process.