Salt and Pepper Shrimp

Salt and Pepper Shrimp

INGREDIENTS:

2 lbs frozen shrimp, peeled and deveined *We like it best will ALL the shell removed, but you CAN keep the tail shell on if you want
1 cup cornstarch
4 cups oil
6 cloves garlic, chopped
2 tablespoons fresh ginger, sliced thin
2 teaspoons red pepper flakes
2 teaspoons salt
3 teaspoons black pepper
¼ cup scallions, sliced
3 cups white rice, cooked

For sauce *We improvised this just to add a drizzle of wet flavor

Gochujang
Soy sauce
Sesame oil
Fishsauce
ginger
Honey

DIRECTIONS

1.) Set a wire rack over a baking sheet.

2.) Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 20 minutes.

3.) Drain the thawed shrimp on paper towels and pat dry.

4.) Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated. *Next time we will add salt and pepper to cornstarch before adding shrimp

5.)Heat the oil in a wok or large pan until it reaches 400°F (200°C). Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.

6.) Fry the shrimp, about 6-8 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.

7.) In a clean wok or large pan, add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown.

8.) Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.

9.) Transfer the shrimp to a plate, drizzle on sauce and garnish with the scallions and fried garlic. Serve over rice.