Salt and Pepper Shrimp with Vegetable Egg Fried Rice

This is the classic Cantonese shrimp dish with the heads and peels left on. The shrimp are usually eaten whole, but I know this is scary for some. The recipe is traditional, but you can peel and clean the shrimp if you prefer. I think that when fried, the skins and heads taste like tempura and hold the seasonings perfectly. You can choose your own adventure here, but I do hope you try this dish as it was meant to be eaten.

4 Servings

Ingredients

• 2 teaspoons (10 grams) kosher salt
• 1 tablespoon (30 grams) chicken bouillon powder 
• 1 teaspoon (5 grams) sugar 
• 1/2 teaspoon (5 grams) white pepper 
• 1 1/2 pounds (600 grams) large shrimp, unpeeled 
• 2 quarts (1.8 liters) vegetable oil for deep frying, plus 2 tablespoons for stir-frying 
• 1 cup (240 grams) cornstarch 
• 2 tablespoons (30 grams) garlic, finely chopped 
• 1 tablespoon (10 grams) ginger, minced 
• 1 red jalapeno pepper, thinly sliced with seeds 
• 2 tablespoons (60 grams) scallions, finely chopped 

Directions

1. In a small bowl, combine the salt, bouillon powder, sugar and white pepper and reserve.
2. Rinse the shrimp under cold water, then drain them quickly in a colander. Leave them moist to absorb the cornstarch to make a crust.
3. Heat the oil in a 6-quart Dutch oven or pot until the oil reaches about 375 degrees F. Add the cornstarch to a large bowl, dredge the shrimp in cornstarch and then shake off the excess. Deep fry the shrimp for 2 to 3 minutes in three small batches. Drain on a sheet pan as you are heating your skillet or wok.
4. While the shrimp are cooking, heat a large skillet or wok to high and spoon in 2 tablespoons (30 grams) of oil. When the first wisp of white smoke appears, stir in the garlic, ginger and jalapeno and cook for about 30 seconds until light brown.
5. Toss in the fried shrimp, reserved sugar-and-salt mixture and scallions. Continually toss the shrimp to coat well, 1 to 2 minutes. Once the shrimp are heated through, plate the shrimp and top with crispy bits from the pan.

Vegetable Egg Fried Rice

Light and fluffy are words that should describe well-made fried rice. It shouldn’t be weighed down with soy sauce or oil. Using eggs is the key to keeping it light. Cooking the rice right into the wet egg creates a pillowy, fluffy fried rice.

Ingredients

• 3 tablespoons cooking oil
• 4 to 6 garlic cloves, minced 
• 1/2 cup diced yellow onion
• 2 large eggs, lightly beaten 
• 4 cups day-old rice, long grain or jasmine 
• 1/2 cup sliced carrot (cut into half coins)
• 1/2 cup diced bell pepper
• 2 tablespoons oyster sauce 
• 1/2 tablespoon soy sauce 
• 1/2 tablespoon sugar 
• 2 teaspoons white pepper 
• 1/2 teaspoon salt 
• 2 to 3 green onions, chopped 

Directions

1. In a large skillet, heat the oil until a wisp of white smoke appears. Add the garlic and onion, saute 30 seconds. Add the beaten eggs and immediately add the rice, gently press down in small circles to separate the rice grains.
2. Stir in the carrot and bell pepper and cook for about 1 minute. Don’t be afraid to scrape rice stuck to the bottom of the pan. Fold in the oyster sauce, soy sauce, sugar, white pepper and salt. Continue to stir and fold for about 2 more minutes. Cook until the rice absorbs the sauces and is slightly crisp on the edges.
3. Fold in the green onions and serve immediately.

From: Food Network – Jet Tila