Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
hzrt8w

Pictorial: Salt and Pepper Shrimp

Recommended Posts

Pictorial Recipe

Salt and Pepper Shrimp (椒鹽蝦)

The famous Cantonese "Salt and Pepper Shrimp" is actually quite easy to make. But to make it like the restaurant style requires a high-power wok burner. The home version may not be as crispy, but tasty just the same.

Picture of the finished dish:

gallery_19795_2932_48527.jpg

Serving Suggestion: 2 to 3

Preparations:

gallery_19795_2932_28344.jpg

Main ingredients (from upper-right, clockwise):

- 1 1/4 lb fresh shrimp with head and shell

- 1 chili pepper (e.g. jalapeno pepper)

- 5-6 cloves of garlic

- 2 stalks of green onions

- a few cilantro (for garnishing)

gallery_19795_2932_28741.jpg

Use a pair of kitchen sears, trim off the sharp horn and fillers from the shrimp. They are annoying to deal with at the dinner table.

gallery_19795_2932_31069.jpg

Rinse to clean the bodies of the shrimp well under running water. Place on a strainer to drain off the excess water well (perhaps leave for 30 minutes before cooking).

(Not shown): Trim, peel and mince 5-6 clove of garlic. Trim and cut the jalapeno pepper into thin slices. Trim and finely chop 2 stalks of green onions.

Cooking Instructions:

gallery_19795_2932_27865.jpg

Use a wok, set stove at high temperature. Add about 4 cups of frying oil and preheat for about 10 minutes or so (if you have a high-power burner it may not take as long) until the oil is hot enough for frying. You can tell by the slight smoke from the oil and that the oil start whirling.

gallery_19795_2932_21533.jpg

Add the shrimp and deep-fry for a minute. The idea is to use intense heat to cook the seafood very quickly. If you have a high-power wok burner, the shrimp shell should turn very crispy.

gallery_19795_2932_13321.jpg

After a minute, the shrimp looks bright orange and the legs look crispy.

gallery_19795_2932_34406.jpg

Scoop up the shrimp and drain the hot oil using a colander.

gallery_19795_2932_37152.jpg

Drain the frying oil from the wok. Continue with high heat setting on the stove. Add 2-3 tblsp of cooking oil. Wait until oil start fuming.

gallery_19795_2932_15286.jpg

Add minced garlic, sliced chili pepper and chopped green onions. Add 1 tsp of salt (or to taste). [Note: typically more salt is added in cooking this dish.]

gallery_19795_2932_31017.jpg

Stir-fry for about a minute. If you have a high-power burner, the minced garlic would turn crispy like the restaurant version.

gallery_19795_2932_10367.jpg

Returned the shrimp.

gallery_19795_2932_35693.jpg

Stir and toss for another minute until the ingredients are evenly coated on the shrimp. Finished. Transfer shrimp to a serving plate.

gallery_19795_2932_48527.jpg

Voila! Serve immediately. Many Chinese eat the heads and shells with this Salt and Pepper Shrimp. The only question is: would you too?


W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites

Mmmmmmm!!!! One of my favorite restaurant dishes. Even some restaurants don't get the shrimp crispy enough. As you say, it depends on the heat of the burner!

When the shrimp are really crispy, the shells are delicious and completely edible, like eating shrimp-flavored crackers!


SuzySushi

"She sells shiso by the seashore."

My eGullet Foodblog: A Tropical Christmas in the Suburbs

Share this post


Link to post
Share on other sites

Ah Yeung:

I covet your Sacramento Seafood purveyor. You seem so often able to purchase Shrimp/Prawns that have lot's of Bright Fat (eggs) Rarely available in Seattle. in their Shells. Removing the Sharp Horns and Fillers in a terrific idea. It quick and makes the dish more enjoyable.

As as soon as it begins warming up outside I like to cook Shrimp, "Salt & Pepper" using my Hong Kong Kerosene pumped up "Wok Burner".

Some Restaurants in the Shatin area of Hong Kong claim to cook the Shrimps first in a Wok covered only with Hot Coarse Salt stirring quickly in hot salt then immersing in hot first press "Peanut Oil" after putting in diced garlic and sliced ginger to remove the Peanut taste from the oil, strain and throw away.

Add the Shrimp removed from the salt soon as oil begins smoking together with Garlic, Chili and Spring Onion constantly stir short time, plate, garnish with cilantro and serve.

If we are lucky enough to buy "Fat Shrimps" it's always the fastest who gets the most heads off to suck out the delicious fat that everyone quickly learns how to spot

Irwin


Edited by wesza (log)

I don't say that I do. But don't let it get around that I don't.

Share this post


Link to post
Share on other sites

hzrt, is it not necessary to devein? Another way of doing this is to put everything in together and pour the lot through a fine strainer. Nice pics!

Share this post


Link to post
Share on other sites
hzrt, is it not necessary to devein? Another way of doing this is to put everything in together and pour the lot through a fine strainer. Nice pics!

The only time I devein is when I peel shrimp for hubby. He doesn't handle shells very well. :rolleyes: But, I think if you cut the shell at the top, it may add to the cripiness.

I seem to remember my head cook saying that the drier the shrimp shells are, after rinsing, the crispier the shells will be when you deep fry them. Same principle as air-drying the duck when making Peking duck, I suppose.

I wonder if this process will work: Deep fry the garlic and chili peppers in the hot oil first. Take them out when crispy; toss together with coarse salt. Heat up the oil again and deep fry the shrimp so they will pick up the garlic flavour and chili heat.

Drain then toss together with the garlic, chili, salt mixture to coat. Serve immendiately. Of course, there will be a small plate of special salt on the side for dipping. :wub:


Dejah

www.hillmanweb.com

Share this post


Link to post
Share on other sites

From the past week of cooking... a Wok rules! - provided if you have an adequate heat source... :smile:


W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites

Just some musing thoughts.

Oil is oil. Heat is heat. The difference between the high heat stoves and the regular ones is timing in getting the intensity of the heat to that point where you can fry and get a crisp shell. With a low heat stove, the oil cools off quickly when food is added and by the time the shell would be crisp, the flesh is tough.

So what if you added only part of the shrimp at a time? The same principle as stir/frying with meat. Don't allow the oil to cool off when the shrimp is added.

Again --- the aroma went from your kitchen to mine, Xiao hzrt! Just looking at the pictures an the scent of that garlic and hot oil came wafting to NJ!

Share this post


Link to post
Share on other sites
Just some musing thoughts.

So what if you added only part of the shrimp at a time? The same principle as stir/frying with meat. Don't allow the oil to cool off when the shrimp is added.

I was thinking the same thing. Using more oil should also help keep the frying temperature up.

I'll have to try this some time. Don't most restaurant dust the shrimp with cornstarch first?


Edited by sheetz (log)

Share this post


Link to post
Share on other sites
Just some musing thoughts.

So what if you added only part of the shrimp at a time? The same principle as stir/frying with meat. Don't allow the oil to cool off when the shrimp is added.

I was thinking the same thing. Using more oil should also help keep the frying temperature up.

I'll have to try this some time. Don't most restaurant dust the shrimp with cornstarch first?

Sheetz -- I was thinking about the cornstarch, too.

I just checked thru my recipe folders and I DID dredge the shrimp in either cornstarch or waterchestnut powder.

Share this post


Link to post
Share on other sites
[...]Many Chinese eat the heads and shells with this Salt and Pepper Shrimp.  The only question is:  would you too?

Yep! More calcium.

This is a dish which I have often ordered as part of a dim sum meal. Sometimes, when it isn't circulated on carts, I special order it. Relatively simple dish, great taste and texture!


Michael aka "Pan

 

Share this post


Link to post
Share on other sites
hzrt, is it not necessary to devein?

Not really. I know... you are thinking that's what we will be eating... Well, in the restaurants I have never seen a deveined shrimp in this dish. One issue is if you cut open the shell to devein, the shell will fall off when you deep-fry the shrimp because the intense heat will make the shell curl up.


W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites
[...]

I wonder if this process will work: Deep fry the garlic and chili peppers in the hot oil first. Take them out when crispy; toss together with coarse salt. Heat up the oil again and deep fry the shrimp so they will pick up the garlic flavour and chili heat.

[...]

I thought of deep-frying the garlic first too. (I thought I would try the regular way first.) That might just be the ticket! I will try that next time. But one thing with deep-frying the garlic is that the flavor tend to get absorbed in the oil. We'll see... :smile:


W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites
I'll have to try this some time. Don't most restaurant dust the shrimp with cornstarch first?

Some do, some don't. I have eaten this dish both ways. I think I like the version without cornstarch. I might experiment with the other version next time.


W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites

Usually the vein in the medium to large shrimp, used in this dish, is not that apparent or large. The bigger ones -- yes, but not these.

However, you can remove the vein without cutting the shell. I tried to find something on a google for it, but the only place I found wanted a membership. BUT I'll see if I can explain it.

First I'll explain how to devein a shrimp without the shell but without slicing the back of the shrimp. Simply use the tip of a paring knife or strong toothpick and poke it across the back of the shrmp just as the back meets with the tail. Just stick the tip just under the surface and lift up. The vein should come up with the tip. You don't cut along the back, ----you poke under the surface across the back at that spot where the tail begins.

With the shell on (and with the head removed) do the same thing. Use the pointy tip of the paring knife and stick it through that same space between the base and the tail. It is a soft spot on the shell, between hard areas. You might have to poke around, at first, to get the hang of it.

I guess if the head is on, you would have to sever the tip on the vein at the neck, first.

Once I had a woman in my classes who didn't mind the vein, no matter how big or black it was. What she didn't like was the blood vein that runs under the shrimp! THAT --- she HAD to remove!

Share this post


Link to post
Share on other sites

^I've heard of that deveining trick, too, using a straightened out paper clip to poke the hole thru the back of the shrimp.

Share this post


Link to post
Share on other sites
^I've heard of that deveining trick, too, using a straightened out paper clip to poke the hole thru the back of the shrimp.

Paperclip! Perfect! Nice and firm, won't break like a toothpick, won't slice too deeply and always at hand! Thanks!

Share this post


Link to post
Share on other sites

Only wimps devein. :raz: You would lose a lot of juice (flavour) while deep frying if you devein.

Regarding the sequence of the cooking steps, one of our old cooks used to do it all simultaneously. He'd fire up the wok oil, plunge the shrimps into the deep fryer, stir the seasonings into the wok, take the shrimp out of the fryer and blend into the flavourings in the wok. DONE!!! The cooking only takes about a minute, usually less. This will ensure that the shrimps have what we Chinese call tui how, that is the shrimp flesh has that mouth feel that "pops" when you bite into it, never chewy.

Share this post


Link to post
Share on other sites
[..]

This will ensure that the shrimps have what we Chinese call  tui how, that is the shrimp flesh has that mouth feel that "pops" when you bite into it, never chewy.

A little translation:

tui how [Toisanese] = tsui hou [Cantonese] = crispy [English]

:smile:

Yeah, I think deveining takes too much time too. :raz:Dai quan sik sii quan (and no, I am not going to translate this one... ) :wink:


Edited by hzrt8w (log)

W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites

  Dai quan sik sii quan  (and no, I am not going to translate this one... )    :wink:

Aw -- c'mon! At least give me the characters!

Can you imagine if all the shrimp used in a Chinese restaurant had to be de-veined! AAAAGGGRRRR! I always tell people that if you devein, you lose flavor. :wink:

Share this post


Link to post
Share on other sites

   Dai quan sik sii quan   (and no, I am not going to translate this one... )    :wink:

Aw -- c'mon! At least give me the characters!

Okay... you asked for it.... See if you can figure this one out! This is Hong Konger Cantonese! :smile:

大菌食細菌


W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites

   Dai quan sik sii quan   (and no, I am not going to translate this one... )    :wink:

Aw -- c'mon! At least give me the characters!

Okay... you asked for it.... See if you can figure this one out! This is Hong Konger Cantonese! :smile:

大菌食細菌

Well, Alta vista and NJ Star both give me "Big fungus food germ/ bacterium", but I have a feeling that they are being polite.

Share this post


Link to post
Share on other sites

   Dai quan sik sii quan   (and no, I am not going to translate this one... )    :wink:

Can you imagine if all the shrimp used in a Chinese restaurant had to be de-veined! AAAAGGGRRRR! I always tell people that if you devein, you lose flavor. :wink:

Well, my staff used to devein all the shrimp we used in the restaurant. :blink: They would use sharp paring knives, cut along the back down far enough for "butterflying", and pull out the black if it is visible. This chore was completed during down time after lunch.


Dejah

www.hillmanweb.com

Share this post


Link to post
Share on other sites

大菌食細菌

Well, Alta vista and NJ Star both give me "Big fungus food germ/ bacterium", but I have a feeling that they are being polite.

Well... it is some silly "made up" terms by Hong Kongers. And we do it all the time! :laugh:

細菌 does mean bacteria. 大菌 - not quite big fungus... it just implies human being... meaning that we are giants compared to bacteria, so eating a small amount of bacteria is no big deal.

Just a self-comforting self-denial when we happen to eat something that is suspected unclean.


W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Chocolatemelter
      Hey everyone.
       
      So im looking for the most affordable chocolate shaking table that actually works.. does anyone have experience with the ones from AliBaba or china in general?
       
      i bought a $100 dental table from amazon but i guess its not the right hrtz cause it kinda works, but not well enough.
       
      im looking in the $500 range or under.. any advice? Thanks
    • By liuzhou
      Perhaps the food-related question I get asked most through my blog is “What's it like for vegetarians and vegans in China. The same question came up recently on another thread, so I put this together. Hope it's useful. It would also, be great to hear other people's experience and solutions.
       
      For the sake of typing convenience I’m going to conflate 'vegetarians and vegan' into just 'vegetarian' except where strictly relevant.
       
      First a declaration of non-interest. I am very carnivorous, but I have known vegetarians who have passed through China, some staying only a few weeks, others staying for years. Being vegetarian in China is a complicated issue. In some ways, China is probably one of the best countries in which to be vegetarian. In other ways, it is one of the worst.
       
      I spent a couple of years in Gorbachev-era Russia and saw the empty supermarkets and markets. I saw people line up for hours to buy a bit of bread.  So, when I first came to China, I kind of expected the same. Instead, the first market I visited astounded me. The place was piled high with food, including around 30 different types of tofu, countless varieties of steamed buns and flat breads and scores of different vegetables, both fresh and preserved, most of which I didn't recognise. And so cheap I could hardly convert into any western currency. If you are able to self-cater then China is heaven for vegetarians. For short term visitors dependent on restaurants or street food, the story is very different.
       
      Despite the perception of a Buddhist tradition (not that strong, actually), very few Chinese are vegetarian and many just do not understand the concept. Explaining in a restaurant that you don't eat meat is no guarantee that you won't be served meat.
       
      Meat is seen in China as a status symbol. If you are rich, you eat more meat. And everyone knows all foreigners are rich, so of course they eat meat! Meat eating is very much on the rise as China gets more rich - even to the extent of worrying many economists, food scientists etc. who fear the demand is pushing up prices and is environmentally dangerous. But that's another issue. Obesity is also more and more of a problem.
      Banquet meals as served in large hotels and banquet dedicated restaurants will typically have a lot more meat dishes than a smaller family restaurant. Also, the amount of meat in any dish will be greater in the banquet style places.
       
      Traditional Chinese cooking is/was very vegetable orientated. I still see my neighbours come home from the market with their catch of greenery every morning. However, whereas meat wasn't the central component of dinner, it was used almost as a condiment or seasoning. Your stir fried tofu dish may come with a scattering of ground pork on top, for example. This will not usually be mentioned on the menu. Simple stir fried vegetables are often cooked in lard (pig fat) to 'improve' the flavour.
       
      Another problem is that the Chinese word for meat (肉), when used on its own refers to pork. Other meats are specified, eg (beef) is 牛肉, literally cattle meat. What this means is that when you say you don't eat meat, they often think you mean you don't eat pork (something they do understand from the Chinese Muslim community), so they rush off to the kitchen and cook you up some stir fried chicken! I've actually heard a waitress saying to someone that chicken isn't meat. Also, few Chinese wait staff or cooks seem to know that ham is pig meat. I have also had a waitress argue ferociously with me that the unasked for ham in a dish of egg fried rice wasn't meat.
       
      Also, Chinese restaurant dishes are often given have really flowery, poetic names which tell you nothing of the contents. Chinese speakers have to ask. One dish on my local restaurant menu reads “Maternal Grandmother's Fluttering Fragrance.” It is, of course, spicy pork ribs!
       
      Away from the tourist places, where you probably don't want to be eating anyway, very few restaurants will have translations of any sort. Even the best places' translations will be indecipherable. I have been in restaurants where they have supplied an “English menu”, but if I didn't know Chinese would have been unable to order anything. It was gibberish.
       
      To go back to Buddhism and Taoism, it is a mistake to assume that genuine followers of either (or more usually a mix of the two) are necessarily vegetarian. Many Chinese Buddhists are not. In fact, the Dalai Lama states in his autobiography that he is not vegetarian. It would be very difficult to survive in Tibet on a vegetarian diet.
       
      There are vegetarian restaurants in many places (although the ones around where I am never seem to last more than six months). In the larger cities such as Beijing and Shanghai they are more easily findable.
       
      Curiously, many of these restaurants make a point of emulating meat dishes. The menu reads like any meat using restaurant, but the “meat” is made from vegetable substitutes (often wheat gluten or konjac based).
       
      To be continued
    • By liuzhou
      I know a few people here know her already, but for those that don't, she is simply the best creator of Chinese food and rural life videos. It's not what you will find in your local Bamboo Hut! It's what Chinese people eat!
       
      Here is her latest, posted today. This is what all my neighbours are doing right now in preparation for Spring Festival (Chinese New Year to the Lantern Festival 15 days later), although few are doing it as elegantly as she does!
       
       
      Everything she posts is worth watching if you have any interest in food.
       
    • By liuzhou
      Wowotou buns ( 窝窝头 wō wō tóu), also known more simply as wō tóu are originally from northern China. The name means "nest" and they come in many forms. These are the ones I use. As you can see, they are usually stuffed with whatever the cook decides. These are stuffed with spicy pork and pickled greens, but I've also served them with a seafood stuffing.
       

       
      This is the recipe I usually use.
       
       窝窝头
       
      350 grams all-purpose/plain flour
      150 grams black soya bean flour
      3 grams instant yeast
      260 grams  milk
       
      Mix the flours well, dissolve the yeast in the milk and stir into the flour until a dough forms. Knead the dough until smooth. Cover with plastic
      wrap and leave in a warm place until double in size.
       
      Sprinkle flour on the chopping board, knead the dough, adding more flour if too wet. until all air is expelled and the dough has a smooth surface.
       
      Form the dough into six even-sized balls and rub between the palms until smooth and round. Flatten slightly, then use your thumb to press the dough into a nest shape.
       
      Steam covered for 30-35 minutes.
       
      Note: The flours used vary a lot. Corn or sorghum flours are very popular, but I don't like corn and sorghum isn't the easiest to find here in southern China. Use what you like, but the overall quantity for this recipe should be 500 grams. It has been suggested that pure corn flour is too sticky, so probably best to mix it with regular wheat flour.
       
      They freeze well.
       
      Recipe adapted from 念念不忘的面食  by 刘哲菲 (Unforgettable Wheat Foods by Liu Zhefei). This isn't a direct translation, but retelling of the gist. Any errors are mine. Not Ms. Liu's.
    • By liuzhou
      This arose from this topic, where initially @Anna N asked about tea not being served at the celebratory meal I attended. I answered that it is uncommon for tea to be served with meals (with one major exception). I was then asked for further elucidation by @Smithy. I did start replying on the topic but the answer got longer than I anticipated and was getting away from the originally intended topic about one specific meal. So here were are..
       
      I'd say there are four components to tea drinking in China.

      a) When you arrive at a restaurant, you are often given a pot of tea which people will sip while contemplating the menu and waiting for other  guests to arrive. Dining out is very much a group activity, in the main. When everyone is there and the food dishes start to arrive the tea is nearly always forgotten about. The tea served like this will often be a fairly cheap, common brand - usually green.
       
      You also may be given a cup of tea in a shop if your purchase is a complicated one. I recently bought a new lap top and the shop assistant handed me tea to sip as she took down the details of my requirements. Also, I recently had my eyes re-tested in order to get new spectacles. Again, a cup of tea was provided. Visit someone in an office or have a formal meeting and tea or water will be provided.
       
      b) You see people walking about with large flasks (not necessarily vacuum flasks) of tea which they sip during the day to rehydrate themselves. Taxi drivers, bus drivers, shop keepers etc all have their tea flask.  Of course, the tea goes cold. I have a vacuum flask, but seldom use it - not a big tea fan. There are shops just dedicated to selling the drinks flasks.
       
      c) There has been a recent fashion for milk tea and bubble tea here, two trends imported from Hong Kong and Taiwan respectively. It is sold from kiosks and mainly attracts younger customers. McDonald's and KFC both do milk and bubble teas.
       

      Bubble and Milk Tea Stall
       

      And Another
       

      And another - there are hundreds of them around!
       

      McDonald's Ice Cream and Drinks Kiosk.


      McDonald's Milk Tea Ad
       
      d) There are very formal tea tastings and tea ceremonies, similar in many ways to western wine tastings. These usually take place in tea houses where you can sample teas and purchase the tea for home use. These places can be expensive and some rare teas attract staggering prices. The places doing this pride themselves on preparing the tea perfectly and have their special rituals. I've been a few times, usually with friends, but it's not really my thing. Below is one of the oldest serious tea houses in the city. As you can see, they don't go out of their way to attract custom. Their name implies they are an educational service as much as anything else. Very expensive!
       

      Tea House

      Supermarkets and corner shops carry very little tea. This is the entire tea shelving in my local supermarket. Mostly locally grown green tea.
       

       

      Local Guangxi Tea
       
      The most expensive in the supermarket was this Pu-er Tea (普洱茶 pǔ ěr chá) from Yunnan province. It works out at ¥0.32per gram as opposed to ¥0.08 for the local stuff. However, in the tea houses, prices can go much, much higher!
       

       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...