24 March 2013

Salt & Pepper Shrimp

I know, I know, you all want some food updates!!!  Since arriving in Japan we have done our fair share of eating out, but I think we've done pretty well balancing going to restaurants and shopping at local markets to make our own food.  Another one of our recent favorites is buying prepared food at the grocery stores in town and bringing it back home.  For example, we ate whole fried fish on Saturday that cost us 98 yen (That's like $1.05!) per FISH. And you eat the whole thing.  Head. Bones. Face. Everything.  It's right up our alley, and deserves it's own post, so let's get back to the shrimp.

One of our first days here, I found local Okinawan shrimp at our commissary, which were still frozen but OH! so much more delicious than other frozen shrimp I've bought.  I always still to frozen shrimp that are not yet shelled and uncooked, and you should too.  Trust me, it only takes a few minutes to de-shell them and the flavor is so much better.  I can't even figure out why they have pre-cooked shrimp.

I pan fried these, and they were amazing, but I bet you could still bake these as well.  Just don't over cook them, especially with yummy shrimp like these.  I served them simply with some rice and steamed broccoli, and it was plenty for us!

Salt & Pepper Shrimp
Printable Recipe
By Rachel Rappaport of Coconut & Lime
  • 2 lb extra large shrimp, peeled
  • 2 tablespoons kosher salt
  • 1/2 cup cornstarch
  • 1/2 cup "instant" super fine flour (like Wondra)
  • 1-2 dried tien tsin chile(s), minced 
  • canola oil (for frying)
  • 1/4 cup sea salt
  • 1 1/2 tablespoons ground sichuan (szechuan) peppercorn 
  • 1 teaspoon white pepper
  1. In a dry pan, heat the salt and pepper mixture, stirring continuously to avoid burning, for 3-5 minutes or until heated through and very fragrant. Pour into a plate to cool completely. Set aside.
  2. Meanwhile, add 1 tablespoon of the kosher salt to a small bowl of cold water. Stir to dissolve. Add the shrimp and wash the shrimp. Drain then repeat with remaining salt. Rinse the shrimp in cold water then pat dry. Set aside.
  3. Stir together the cornstarch, flour and 1-2 tablespoon(s) of the salt and pepper mix in a shallow bowl. Dredge the shrimp. 
  4. Heat about 1 inch of canola oil in a large wok or skillet. Add the shrimp and fry, 2-3 minutes or until fully cooked. Drain on a paper towel lined plate. Plate and garnish with the minced chile. Sprinkle with additional salt mixture, if desired.

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