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Salt and Pepper Shrimp (Tom Rang Muoi)

Contributed By: Home Skillet | See all of Home Skillet's recipes
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Active Time:  40 Minutes
Total Time:  40 Minutes
  5 servings
This intense, flavor-packed, Vietnamese classic is 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.
1 lb “head on” shrimp (in shell with head attached)
1/8-1/4 cup cornstarch – enough to lightly coat shrimp
2 tbs peanut oil for sautéing
¼ cup minced onion
1 ½ tablespoons minced jalapeno
10 garlic cloves, pressed
1 tablespoon minced ginger
3 finely chopped scallions
½ tsp kosher salt
½ tsp freshly cracked pepper
To prepare shrimp, cut off long whiskers and sharp point on the top of the head using kitchen shears. Put cornstarch in a bowl and roll each shrimp in the cornstarch, brushing off clumps, so that each shrimp is coated lightly and evenly.

Heat peanut oil in skillet on medium high. Once the oil is hot, add shrimp and sauté on each side until red and golden, about 2 minutes per side. Remove and place on paper towel.

Using separate skillet, or same skillet scraped out, heat a bit of oil on medium. Add onion, garlic, and ginger and stir until fragrant and slightly soft. Add jalapeno, scallion, and shrimp, and stir for 30 seconds while sprinkling most of salt and pepper on each side of shrimp. Serve and sprinkle remaining salt and pepper on top.

Date Added: 08/23/2011
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