Sunday, October 21, 2007

Crispy Salt and Pepper Shrimps

We had special guests this weekend from Toronto who have helped us tremendously with our menu selection for our lunch and dinner main courses during their stay in Montreal. These specials guests are dear to me and one of them is a fantastic cook. This dish was prepared by her with her own creativity inspired by chinese cuisine. The preparation was simplistic, yet the result was absolutely scrumptious.

I would say that this dish is my second favourite dish, right after the Lobster in blackbean sauce, which you can find here. I love sea food so much that I can eat it everyday if they weren't so high in cholesterol.

Recipe "au pif":
20 medium sized shrimps shells removed except tails (we got them frozen at Costco and they are surprisingly yummy)
1 tsp spicy salt (mostly found in caribbean or Cajun food stores), or fine sea salt
1 tsp ground black pepper
2 tbsp flour
2 tbsp canola oil
Season shrimps with salt and pepper and coat them lightly with flour in a bowl.
Heat a good quality work at high heat. When wok is hot enough, throw in the shrimps and stir-fry for about 3 minutes until they are golden-orange in colour on the outside. Keep stirring for about 2 minutes off the heat, until the inside is cooked, but not overdone. They have to be plump and not hard and dry.
You can place shrimps on a bed of finely shredded lettuce and sprinkle some chopped scallions over the shrimps.
Makes 4-6 servings.


[eatingclub] vancouver || js said...

Yummy! I love crispy salt and pepper shrimps.

One question: you mentioned that you used the frozen shrimp. Did you have to thaw it out completely and dry them before using? I suppose you have to but just wanted to make sure.

QlinArt said...

Hello eatingclub Vancouver. These shrimps are amazing - and yes you do have to let the frozen shrimp thaw first - you can soak them in luke warm water for about 10-15 minutes.