Salt and Pepper Shrimp - Tom Rang Muối
Ingredients
- 2 lbs shrimp with shell on, I like to use shrimp with head on
- 1 cup cornstarch
- 1 Tbsp mushroom powder
- 2 Tbsp kosher salt
- 1 tsp sugar
- ½ Tbsp black pepper
- ¼ cup avocado oil, or any neutral oil
- 1 large shallot, chopped
- 6 garlic cloves, chopped
- 1 jalapeno, sliced
- 1 red bell pepper, cut into ¼ inch strips, then cut in half to 1-2 inch length
- 4 green onion stalks, cut into one inch pieces
Instructions
- Pat shrimp dry with paper towel.
- Mix cornstarch with mushroom powder, salt, sugar and black pepper.
- Dredge shrimp with cornstarch mix and shake off excess.
- Deep fry shrimp, around 2-3 minutes, then set aside.
- In a wok, on medium high heat, add ¼ cup oil and stir fry shallots, garlic, jalapeno and bell pepper until fragrant, a couple of minutes.
- Then add green onions and fry for 30 seconds.
- Add fried shrimp to wok and toss and mix with aromatics for 30 seconds.
Nutrition
Serving: 1portion | Calories: 465kcal | Carbohydrates: 36g | Protein: 47g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 365mg | Sodium: 2084mg | Potassium: 752mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1120IU | Vitamin C: 43mg | Calcium: 172mg | Iron: 2mg