This is a popular restaurant dish in Malaysia. The succulent salted and peppered shrimp is lightly coated with rice flour and cornstarch with its shell and head intact and then pan fried with oil or butter. The rice flour and cornstarch give a flavorful crunch to the sweet and succulent shrimp.
Ingredients :
1 pound of medium size shrimp - with or without head but with shell and tail intact.
2 tsp of salt
1 tsp of black pepper
1 tsp of Szechuan peppercorn – crush finely
1 tsp of sugar
4 cloves garlic, finely chopped
4 green onions – finely sliced
3 tbsp of rice flour
3 tbsp of cornstarch
2 tbsp of butter
2 tbsp of vegetable oil
1. Clean shrimp thoroughly. Pat the shrimp dry and season it with 1 tsp of salt and 1/2 tsp of pepper. Set it aside.
2. In a big bowl combined rice flour, cornstarch, 1 tsp of salt, 1 tsp of pepper and 1 tsp of sugar. Mix well.
3. Toss the shrimp lightly in the flour mixture.
4. Heat up a frying pan to medium heat. Add in 2 tbsp of butter and oil. When the butter melt toss in the shrimp and let the shrimp pan fried until pink and lightly brown on both side. Stir-in the chopped garlic and give the shrimp a few more toss until it is cooked. Toss in the Szechuan peppercorn.
5. Add in the green onions, dish out out and serve immediately.
Ingredients :
1 pound of medium size shrimp - with or without head but with shell and tail intact.
2 tsp of salt
1 tsp of black pepper
1 tsp of Szechuan peppercorn – crush finely
1 tsp of sugar
4 cloves garlic, finely chopped
4 green onions – finely sliced
3 tbsp of rice flour
3 tbsp of cornstarch
2 tbsp of butter
2 tbsp of vegetable oil
1. Clean shrimp thoroughly. Pat the shrimp dry and season it with 1 tsp of salt and 1/2 tsp of pepper. Set it aside.
2. In a big bowl combined rice flour, cornstarch, 1 tsp of salt, 1 tsp of pepper and 1 tsp of sugar. Mix well.
3. Toss the shrimp lightly in the flour mixture.
4. Heat up a frying pan to medium heat. Add in 2 tbsp of butter and oil. When the butter melt toss in the shrimp and let the shrimp pan fried until pink and lightly brown on both side. Stir-in the chopped garlic and give the shrimp a few more toss until it is cooked. Toss in the Szechuan peppercorn.
5. Add in the green onions, dish out out and serve immediately.
31 comments:
Oh these are so good,
I will have to make them! :))
Thanks again for sharing!!
I love salt pepper fried shrimp. Especially when they're fried so well that you can actually eat the shells.
I like that you put Sichuan peppercorns in the seasoning.
Is the color that yellow because of the butter?
oh yum! this is one of my favorites!
Must smell fragrant with the butter. I like to fry my shrimps with cornstarch, but adding rice flour is a great one, should add more crunch to it, will try. :)
Gert,you read my mind! I just bought 4 lb(a box) shrimp with head from Chinatown!! I'm going to make this wonderful dish!!yummy!!
Gert....I allergic tau makan udang, ketam n sotong...Tapi tak kira, nak buat juga resipi u nie....Habis lah kolestrol semua naik lepas ni..hehehe
Wow, this is absolutely yummy! I'm a prawn lover. :)
Gert, sedap ni...u balik sini pon masak2 eh! hehe...
Wow looks amazing! Love the coating!
Thanks for sharing your shrimp looks great.
This is a fantastic dish! I think I can manage it by myself!
Christelle, you are welcome ;0
Annie, I think its from the cornstarch and also the roe from the shrimp head.
Natalie, mine too :)
LCOM, its much crunchier with rice flour.
Lesley, can't wait to see what you come up with :)
Mat, makan sekali sekala should be ok :)
Little Inbox, me too :)
Jun, I suka masak so tak bolih lepas masak untuk famili :)
Pigpig, thank you.
Netts, thanks for stopping by.
Leemei, thank you.
Happy Chinese New Year my friend! I wish you all the best. I look forward to another year of your awesome recipes!
My goodness, do these ever look tasty.. Love them. They look so delicious!! I am bookmarking!
So funny, that we both made a prawn dish, yours look awesome!
I can even eat the shell...:P
Look at the prawns.... so gorgeous... I can't resist it.
What a mouth-watering dish! Love the coating!
Yours definitely look better than the restuarant ones!
Very yummy blog you have. I have link you and hope to try some of your recipes. Thanks for sharing. :)
Dawn, thank you.
Donna, do try out this dish as they were delicious.
Janet, great mind thinks alike :) Happy Chinese New Year to you and your family.
Tigerfish, yeap the shell is really crispy too :)
Bit of Life & Taste, no one can resist crispy prawns :)
Food for tots & family first, thank you.
Alice, thanks for stopping by.
I love deep fried foods like these :D
The rice flour added is a great idea also because it's much easier to roll the prawns in, I take note! :)
Hi
My 1st visit here. The shrimps looks really good, so tempting. I can almost smell the aroma and black pepper butter
Noobcook, I actually pan fried these and I think it will taste even better if I deep fried it :)
Christelle, you are right. The rice flour gives an extra crunch to the shrimps.
Chumpman, thanks for stopping by. Hope to see you again.
I showed this recipe to my boyfriend, and he has requested shelled shrimps. Will this make a difference? Do you eat the shells in this recipe? I'm wondering how the breading would be kept otherwise.
AimeeLee, this dish taste so much better with the shell on especially you get to suck on the shells. Some people do eat the shell because it's very crunchy. You can always do it without the shell on.
ICook4Fun...Thank you for your wisdom and beautiful pictures. I am always trying to improve my batters, that is how I found this website. An Asian culinary master has a cheese fried shrimp that looks very much like your outcome. He will not even tell me the cheese he uses. I think parmesan would do the trick! I always eat the heads no matter how they are cooked! Respectfully, Garth
Garth, thanks for stopping by and your kind comment. As for as I know the cheese sauce will usually have milk and cheddar cheese in it. Not sure about parmesan cheese as it might be too strong for Asian palate.
Your version looks even better than the restaurants.
I bet they taste even better.
What is rice flour?
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