Tom Rang Muoi Salt and Pepper Shrimp

Salt and Pepper Shrimp Tom Rang Muoi (adapted from chef Uyen Thy)
Printable recipe

• 10-12 large head on shell on shrimps
• 1/2 cup corn starch
• 1 tbs kosher salt
• 1 tbs fresh cracked pepper
• 1 ts sugar
• 1 ts sichuan peppercorns (optional)
• cooking oil
• 1 medium white onion, sliced in thin wedges
• 1 -2 jalapenos, sliced thin and use according to taste
• 1 scallion, cut about 1/2 inch length
  
• 1 tbs minced garlic
  

Wash shrimp in cold water and cut off long whiskers and sharp point on the head with scissors and dab dry with paper towel.

In small bowl, combine salt, pepper, and sugar and set aside. If you're using the sichuan pepper corns, lightly toast and then using mortar and pestle, crush coarsely and add to seasoning mixture.

Heat large wok or deepfryer with cooking oil to high, about 350 degrees. Dredge the shrimp in the corn starch to get a light coating, shaking off excess. Deep fry the shrimps in small batches until nicely pink/red and crispy, about 3-4 minutes. Remove and drain.

Heat another large wok/pan with a bit of cooking oil. When oil is hot, add garlic and then onions, jalapenos, and scallions. Quickly stir-fry the veggies for a minute or so and add the shrimp and sprinkle about 1/2-1 ts seasoning mixture. Continue to stir fry and make sure seasoning coats well, for another minute. Transfer to serving plate and serve immediately. Sprinkle on additional seasoning according to taste.

Some people add the seasoning to the cornstarch mix, but we find this doesn't coat well because the cornstarch and seasoning have different densities and do not adhere to the shrimp evenly. If you don't want to deep fry the shrimp, skip that step and stir fry the shrimp. Serve with rice or as appetizers.

A great salty, spicy, and crunchy dish! Our favorite part is the head! :)

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