Salt and pepper chicken is a great favourite of our family. We just love the crispness of the chicken and its spiciness.
We also recently discovered the shrimps version and it is even more luscious in taste. There are two ways of cooking the shrimps. If the shrimps or prawns are large, I would recommend perhaps to peel them but if there are small to medium in size, I would cook them in their shell. The shell will add extra crispness in the texture after deep frying.
Here is the recipe.
300g medium shrimps or smaller shrimps; head removed, deveined
3-4 tbsp cornflour or cornstarch
1 tsp fine salt
1 tsp sea salt granules
¾ tablespoon ground Szechuan peppercorns or black pepper
1 tsp of garlic powder
Oil for deep frying
3 garlic cloves, finely chopped
2 bird’s eyes chilli, chopped or a tsp of chilli flakes
coriander for decorating
Prepare the shrimp, remove the shells if you prefer. Put the shrimps over some kitchen paper towel to drain thoroughly.
Spice up the cornstarch with the fine salt, black pepper and garlic powder. Mix thoroughly.
Drop the shrimps onto the cornstarch. Coat the shrimps with the powdery mix.
In a wok over low heat, stir fry the salt granules and Sichuan peppercorn. Dry fry for a couple of minutes. Set aside.
Using a deep-fat fryer, fry the shrimps until they have turned golden. Do this in batches to ensure even cooking. Remove with slotted spoon. Set aside.
Add a tablespoon of oil to the wok with the salt and peppercorn mix. Stir in the chopped garlic and chilli. Fry for a minute or two. Add the deep fried shrimps and mix them all in.
Scallops are bivalves saltwater clams. They come in beautiful fan-shaped curved edges.
Method of preparation:
If you are serving the cooked scallops in their shell, it would be prudent to buy them in a fishmonger. Ask them to prepare the scallops and ask for the shell to take home.
Rinse scallops; gently dry with paper towels.
Thoroughly clean the shells, then set them decoratively on a serving platter.,
Using a large frying pan or a skillet, heat half of the butter, splash (carefully) 🙂 with a dash of olive oil, then stir fry the garlic until golden, not burnt.
Add the scallops. Cook, turning it upside down frequently, for 2 to 3 minutes or until scallops turn opaque.
Remove from the frying pan and place its one in an individual shell over the serving platter.
Add remaining butter and wine to the same frying pan used. Heat and stir to loosen any stuck in bits from the garlic and scallops. Heat for a minute of two and then pour over the scallops; sprinkle with chives and a smidgen of salt.
Serve immediately with some salad with balsamic vinegar.
3 tablespoons sriracha chilli sauce (make your own by carefully pulping 4 bird’s eye chillies and 2 cloves of garlic using a mortar and pestle, do not touch your eyes while doing this, then stir the pulped chillies and garlic into 3 tablespoons of vinegar. Season with 1/4 teaspoon of salt and 1/4 tsp of sugar.) 🙂
3 tablespoons soy sauce
1 tablespoon sugar
3 tablespoons rice-wine vinegar
3 tablespoons tomato paste or ketchup
1 tablespoon cornstarch
1 teaspoon sesame oil
1 cup chopped shallots
4 cloves garlic, sliced finely
1 tablespoon freshly grated ginger
1 teaspoon salt
1 tablespoon cooking oil
4 medium crabs, cleaned and split
1 egg, beaten
spring onions and red chilli for garnish
All the ingredients must be prepared ahead of cooking, which will be fast and involved high heat!
Prepare the crabs by through scrubbing to remove all grits, take of the main shell, pluck out the claws and crack them slightly. Cut the legs into two pieces. Then set aside.
Now make up the sauce; heat the wok over high heat. Add the oil.
Fry the garlic and ginger until sizzlingly fragrant and golden but ensure not to burn the garlic as it would leave a bitter taste.
Add the sriracha chilli sauce, soy sauce, sugar, rice-wine vinegar, tomato paste, and sesame oil in the wok and stir, lower the heat.
Mix the cornstarch in a 2 tablespoons of water. Add this runny cornstarch mix to the sauce to thicken it.
Check the seasoning to taste. Add a tad more salt if required.
Drop in the crabs and coat with the sauce. Cook until the crabs change colour to red and this would normally takes less than 10 minutes.
Arrange in a large serving platter. Pour in the sauce and decorate with chopping spring onions and red chillies.