My mom's secret recipe~
The shrimp is peppery, spicy, salty and quite appetizing.
- 1.5 lbs White ShrimpMedium size, with head
- Canola Oil
- 3 pieces Ginger
- 1/2 tsp Salt
- 1/2 tsp Peppercorn Powder
- 1/2 tsp Chili Pepper Powder
- 1 tsp Cumin Powder
Remove Vein and Drain
I have 1.5 lbs of medium size white shrimp for 2 servings. You can use even bigger shrimp or shrimp without the head if you would prefer.
Make a shallow cut along the back of the shrimp. You should see the black line, it’s the vein. Some people say that pull out the vein with the tip of the knife, I tried and didn’t feel right. I prefer to use fingers to pull it out.
Rinse under running water, place them on a paper towel to soak up excess water.
1st Frying - Well Cook
Heat the wok on high heat and add canola oil. The oil should be able to cover the bottom of wok.
Add ginger to fry until fragrant.
After few seconds, pour in all of the shrimp. Be careful because the oil may begin to pop.
About 6 minutes, the oil should be brown and small bubbles come out and sizzling, which means that the shrimp are well cooked and should have crispy shells.
Take them out and place on the paper towel. Also, clean up the wok.
*Tips: At the end of above video, I have some suggestions to help minimize splattering oil.
2nd Frying - Seasoning
Heat up the wok on low heat and add a little bit oil either canola oil or olive oil, either will work.
Add shrimp, 1/2tsp. of salt, 1/2tsp. of peppercorn powder, 1tsp. of cumin powder and 1/2tsp. of chili powder. Stir fry about 1 minute to coat the shrimp with the spices evenly.
*Tips: You can adjust the amount of each spice to your taste.
Before removing from the wok, add a handful of chopped green onions as garnish.