Salt And Pepper Shrimp Tom Rang Muoi Recipes

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SALT AND PEPPER TIGER PRAWNS: TOM RANG MUOI

Provided by Food Network

Time 34m

Yield 4 servings

Number Of Ingredients 12



Salt and Pepper Tiger Prawns: Tom Rang Muoi image

Steps:

  • Dry roast the salt, pepper, and five spice pepper in a pan. Remove from the heat, allow to cool, then combine with the sugar and mix well. Set aside. In a deep fry pan or wok, bring the oil to 350 degrees F. Dust the prawns in the flour and fry 2 prawns at a time in order to keep the oil at a constant high heat. Cook the prawns about 1 minute. Remove the prawns and place on a rack set over a baking sheet or on kitchen paper towels to absorb the excess oil. Repeat with the remaining prawns and set aside. Carefully remove the fry pan or wok from the heat. Place a separate fry pan over medium heat, and add a dash of oil. Next add the garlic, red shallots, chile, and spring onion, and cook until fragrant. Now add the fried prawns, tossing as you sprinkle the salt, pepper, and five spice mixture, making sure you coat the prawns well. Remove the prawns and serve with lime.

2 teaspoons sea salt
2 teaspoons freshly ground black pepper
1 teaspoon five spice powder
1 teaspoon sugar
6 jumbo prawns, head and legs removed, optional
2 cups corn flour or potato starch
Vegetable oil, for frying (about 4 cups)
1 tablespoon finely diced garlic
1 tablespoon finely diced red Asian shallot*
2 chiles, sliced
4 spring onions, sliced into 1 1/2-inch pieces
1 lime, quartered

SALT AND PEPPER SHRIMP (MOM)

Provided by Ming Tsai

Categories     main-dish

Time 35m

Number Of Ingredients 7



Salt and Pepper Shrimp (Mom) image

Steps:

  • Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the shrimp dry with paper towels. Deep-fry the shrimp at 375 degrees for only 20 seconds, then drain. While the shrimp are deep-frying, coat the wok with oil and saute the scallions, garlic and ginger. Add the fried shrimp then season with salt and pepper. Stir-fry for 20 seconds and serve immediately.

Canola oil to cook and deep fry
1 1/2 pounds large U-15 shrimps (15 per pound), deveined, shell on!
1 cup scallions cut into 1-inch pieces
1/4 cup sliced garlic
1/4 cup ginger, julienne
1/2 tablespoon kosher salt or sea salt
1/2 tablespoon ground pepper mix (black, green, red and Szechwan)

SALT-AND-PEPPER SHRIMP (TOM RANG MUOI)

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.

Provided by Home Skillet

Categories     Vietnamese Recipes

Time 26m

Yield 4

Number Of Ingredients 10



Salt-and-Pepper Shrimp (Tom Rang Muoi) image

Steps:

  • Use kitchen shears to cut long whiskers and sharp head point off of the shrimp. Place cornstarch in a bowl. Roll in cornstarch to coat lightly and evenly, brushing off excess.
  • Heat 2 tablespoons peanut oil in a skillet over medium-high heat. Add shrimp and saute until red and golden, about 2 minutes per side. Transfer shrimp to a paper towel-lined plate and wipe out skillet.
  • Heat remaining peanut oil in the same skillet. Add garlic, onion, and ginger; cook and stir until fragrant and soft, about 1 minute. Add scallions, jalapeno, and coated shrimp. Cook and stir for 30 seconds while seasoning with most of the salt and pepper. Garnish with remaining salt and pepper before serving.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 8.4 g, Cholesterol 172.6 mg, Fat 11.2 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 2 g, Sodium 442.4 mg, Sugar 0.9 g

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

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