Have you ever had Vietnamese salt and pepper shrimp? It’s very crispy and light, great as an appetizer or a side dish. I like to make this with large prawns (U-15). Traditionally this is made with the shell and heads on – personal preference. I’ve left the shell on in this recipe.
If you go searching for this in a restaurant, it’s either called ‘Tom Chien Gion’ (Crispy Fried Shrimp) or ‘ Tom Rang Muoi’ (Fried Salted Shrimp).
To reheat, place in 350°F oven for 5-7 minutes and they will crisp up nicely.
Salt and Pepper Shrimp (Tom Rang Muoi)
- 1 lb of large shrimp (U-15)
- 1/2 cup oil for frying
- ½ cup cornstarch or arrowroot starch
- 1-2 tsp of kosher salt (depending on taste)
- 2 tsp of crushed black pepper
- 1 tsp of red pepper flakes (optional)
1. Heat oil in a skillet on medium high heat.
2. Combine cornstarch, salt, black pepper, and red pepper flakes in a zip-loc gallon bag. Seal and shake mixture until well combined.
3. Place half of the shrimp into cornstarch mixture bag and seal. Shake until shrimp is well coated.
4. Place the coated shrimp into the frying pan on medium to medium high heat. Turn over when one side is lightly browned – about 3 minutes on each side.
5. Repeat step 3-4 with the other half of the shrimp.
6. Place the shrimp on a plate lined with paper towels to absorb the excess oil.