Friday, July 06, 2007

Tôm Rang Muối

Salt and Pepper Shrimp

12 medium head-on shrimps
1/2 onion, cut 1 inch apart
2 green onion, cut into 2-inches length
1 green jalapeno pepper, sliced (optional)
1 T cornstarch
Sea salt, pepper
Vegetable oil

Use scissors to cut off part of the shrimp head, just pass the nose (hard nub above the eyes) and the 5 pairs legs part. Rinse over cold water and pat dry. Sprinkle some salt and pepper over. Lightly coat the shrimps with the cornstarch.
Heat oil in a small frying pan over medium high heat, deep fry the shrimps until they turn bright orange, turn to cook both side about 1-2 minutes. Remove and drain on papper towels.
Put shrimps into another pan, heat on medium heat, add onion, jalapeno pepper (optional) and green onion in, sprinkle more salt and pepper as you stir (or toss if you wish) the shrimps to coat evenly. Serve hot.

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