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POPCORN ROCK SHRIMP
2 tbsp minced ginger
2 tbsp minced garlic
2 tbsp minced jalapeño
2 tbsp minced red Fresno chili peppers
2 stems minced green onion
20 Thai basil leaves
2-3 cups oil, for frying
1/2 pound rock shrimp
3/4 cup cornstarch
Chinese Spiced Salt (see Recipe)
Preheat a sauté pan on high heat, reduce to medium and add ginger, garlic, jalapeño, chile, onion and basil leaves, stir until aromatic, and set aside.
Preheat frying oil in a saucepan, to approx. 380° F. Pat the shrimp dry and dredge the shrimp in the cornstarch (shake off excess). Add shrimp to the saucepan, without crowding and fry until crisp and tender (1-2 minutes. Remove and place in a mixing bowl and toss with seasoned oil. Add the ginger mixture and toss. Fry the rest of the shrimp in batches, adding to the bowland tossing each batch. Season with Chinese Spiced Salt, to taste, and serve immediately. Serves 4-6 as an appetizer.
Chinese Spiced Salt: Combine 1 cup kosher salt with 1 tsp each of 5 spice powder, cinnamon, cloves, fennel seeds, star anise and coarsley crushed Szechuan peppercorn and black peppercorns. |
