Crispy Salt and Pepper Shrimp (Tom Rang Muoi)
Shell-on shrimp fried to a shatteringly crispy golden shell, then tossed in a wok with a fiery mix of garlic, chilies, and toasted salt and pepper. The shells become so crunchy you eat them whole, delivering an addictive crunch with every bite. This is the kind of dish that disappears from the table before anything else gets touched.
Ingredients
- 1.5 lbs large shell-on shrimp (head-on if available), deveined with shell intact
- 3 tablespoons cornstarch
- 1 tablespoon rice flour
- 1 teaspoon Kosher salt
+ 11 more ingredients
Instructions
Pat the shrimp completely dry with paper towels. This is critical for achieving a crispy shell.
In a large bowl, toss the shrimp with cornstarch and rice flour until evenly coated. Shake off any excess.
In a small bowl, mix together the salt, black pepper, white pepper, and sugar. Set this seasoning blend aside.
Heat the vegetable oil in a wok or deep skillet to 375F. Fry the shrimp in two batches for 2 to 3 minutes per batch until the shells are golden and crispy. Remove to a wire rack to drain.
Pour out all but 1 tablespoon of oil from the wok. Return to high heat.
Add the garlic, shallot, and Thai chilies. Stir-fry for 30 seconds until fragrant.
Return all the shrimp to the wok. Add the butter and the salt-pepper seasoning blend. Toss vigorously for 1 minute until every shrimp is coated in the seasoning.
Garnish with green onions and cilantro. Serve immediately with lime wedges on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI