Taiwanese Salt and Pepper Shrimp (Yan Su Xia)
Crispy, flavorful Taiwanese salt and pepper shrimp, a popular night market snack. The shrimp are typically deep-fried until golden and then tossed with a savory mixture of salt, pepper, garlic, and chili.
🧂 Ingredients
- 500 g Medium shrimp(peeled and deveined, tails on)
- 1/2 cup Cornstarch
- 1 tsp Salt
- 1/2 tsp White pepper
- 4 cloves Garlic(minced)
- 2-3 Thai chilies(thinly sliced (optional, for heat))
- 2 Scallions(thinly sliced)
- 3-4 cups Vegetable oil(for deep frying)
👨🍳 Instructions
- 1
Pat the shrimp thoroughly dry with paper towels. This is crucial for achieving crispiness.
💡 Tip: Ensuring shrimp are completely dry prevents oil splattering and promotes even frying. - 2
In a bowl, toss the dried shrimp with cornstarch until evenly coated. Shake off any excess.
- 3
Heat vegetable oil in a wok or deep pot to 350°F (175°C).
💡 Tip: Use a thermometer to ensure the oil is at the correct temperature. - 4
Fry the shrimp in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes, or until golden brown and crispy.
💡 Tip: Frying in batches ensures each shrimp gets crispy. - 5
Remove the fried shrimp with a slotted spoon and drain on paper towels.
💡 Tip: Allow excess oil to drain off completely. - 6
In a clean wok or pan, add 1-2 tablespoons of fresh oil (or use some of the reserved frying oil). Sauté the minced garlic and sliced chilies (if using) over medium heat until fragrant, about 30 seconds.
💡 Tip: Be careful not to burn the garlic. - 7
Add the fried shrimp back to the wok. Sprinkle with salt and white pepper. Toss well to combine and coat the shrimp evenly.
- 8
Stir in the sliced scallions and toss for another 30 seconds. Serve immediately.
💡 Pro Tips
- ✓For extra flavor, marinate shrimp with a little Shaoxing wine and white pepper for 10 minutes before coating in cornstarch.
- ✓Adjust the amount of chili to your spice preference.
- ✓Ensure the shrimp are completely dry before frying for maximum crispiness.
🔄 Variations
- Add a pinch of five-spice powder for a more complex flavor profile.
- Toss with fried basil leaves for an aromatic finish.