Salt-and-Pepper Shrimp (Tom Rang Muoi)

This intense, flavor-packed, Vietnamese classic was actually introduced to me at a popular night spot in New York's Chinatown. Salt-and-pepper shrimp are 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.

• Preparation Time: 20 mins
• Cooking Time: 6 mins
• Total Time: 26 mins
• Calories: 214 Calories

Ingredients

• ½ teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 3 scallions, chopped
• 3 tablespoons peanut oil, divided
• 1 pound uncooked jumbo shrimp, in shell with heads attached
• ⅛ cup cornstarch, or more as needed
• 10 cloves garlic, pressed
• ¼ cup onion, minced
• 1 tablespoon minced ginger
• 1 ½ tablespoons minced jalapeno pepper

Recipe Instructions

Step 1

Use kitchen shears to cut long whiskers and sharp head point off of the shrimp. Place cornstarch in a bowl. Roll in cornstarch to coat lightly and evenly, brushing off excess.

Step 2

Heat 2 tablespoons peanut oil in a skillet over medium-high heat. Add shrimp and saute until red and golden, about 2 minutes per side. Transfer shrimp to a paper towel-lined plate and wipe out skillet.

Step 3

Heat remaining peanut oil in the same skillet. Add garlic, onion, and ginger; cook and stir until fragrant and soft, about 1 minute. Add scallions, jalapeno, and coated shrimp. Cook and stir for 30 seconds while seasoning with most of the salt and pepper. Garnish with remaining salt and pepper before serving.