Thursday, January 29, 2009

Salted Pepper Fried Shrimp

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.

31 comments:

Christelle said...

Oh these are so good,
I will have to make them! :))
Thanks again for sharing!!

Nate-n-Annie said...

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?

natalie said...

oh yum! this is one of my favorites!

Little Corner of Mine said...

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. :)

beachlover said...

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!!

Mat Gebu said...

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

Little Inbox said...

Wow, this is absolutely yummy! I'm a prawn lover. :)

JUN said...

Gert, sedap ni...u balik sini pon masak2 eh! hehe...

pigpigscorner said...

Wow looks amazing! Love the coating!

Netts Nook said...

Thanks for sharing your shrimp looks great.

mycookinghut said...

This is a fantastic dish! I think I can manage it by myself!

ICook4Fun said...

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.

Dawn said...

Happy Chinese New Year my friend! I wish you all the best. I look forward to another year of your awesome recipes!

Donna-FFW said...

My goodness, do these ever look tasty.. Love them. They look so delicious!! I am bookmarking!

janetching said...

So funny, that we both made a prawn dish, yours look awesome!

tigerfish said...

I can even eat the shell...:P

Bits of Life 'n' Taste said...

Look at the prawns.... so gorgeous... I can't resist it.

Food For Tots said...

What a mouth-watering dish! Love the coating!

FAMILY FIRST said...

Yours definitely look better than the restuarant ones!

alicesg said...

Very yummy blog you have. I have link you and hope to try some of your recipes. Thanks for sharing. :)

ICook4Fun said...

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.

noobcook said...

I love deep fried foods like these :D

Christelle said...

The rice flour added is a great idea also because it's much easier to roll the prawns in, I take note! :)

chumpman said...

Hi

My 1st visit here. The shrimps looks really good, so tempting. I can almost smell the aroma and black pepper butter

ICook4Fun said...

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.

AimeeLee said...

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.

ICook4Fun said...

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.

Anonymous said...

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

ICook4Fun said...

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.

wendyywy @ Table for 2 or more..... said...

Your version looks even better than the restaurants.
I bet they taste even better.

Anonymous said...

What is rice flour?