SALT AND PEPPER TIGER PRAWNS: TOM RANG MUOI
Provided by Food Network
Time 34m
Yield 4 servings
Number Of Ingredients 12
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.
SALT-AND-PEPPER SHRIMP
This is a quick and light stir fried version of the Chinese dish that will have you licking your fingers. Posting for the ZWT III.It can be a little messy to eat as the shrimp are cooked with the shells on for best flavor. Recipe is from Sunset June 2007 and it is noted: The different peppercorns add a subtle range of pepper flavor to this dish, but you can stick to just black peppercorns too; simply decrease the total amount to 1 1/2 tsp.
Provided by cookiedog
Categories Chinese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put peppercorns in a mortar and crush roughly with a pestle. Or put peppercorns in a large resealable plastic bag, spread out on a hard, flat surface, and crush with the bottom of a heavy frying pan or rolling pin.
- Put shrimp, half of the crushed peppercorns, and 1 teaspoons salt in a large bowl and toss to coat shrimp evenly. Set aside.
- Heat a wok or large (not nonstick) pot over high heat. Add oil, garlic, remaining crushed peppercorns, and remaining 1 teaspoons salt and cook, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until pink and cooked through, 3 to 4 minutes. Add cilantro, turn off heat, and toss to combine. Serve immediately.
Nutrition Facts : Calories 289.8, Fat 9.3, SaturatedFat 1.5, Cholesterol 441.7, Sodium 1672.5, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 47.6
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
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
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