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  • Deep-fried Salt & Pepper Shrim with Mango Salsa

    1 vote
    Deep-fried Salt & Pepper Shrim with Mango Salsa
    Prep: 30 min Cook: 15 min Servings: 6
    by Rene Astudillo
    112 recipes
    >
    Salt and pepper pork chops have been at the top of my list of comfort foods lately. There is this one Chinese restaurant between San Jose and Campbell that I go to whenever the craving kicks in. Even before I look at the menu, the lady proprietor already asks me, "hot tea, water and salt & pepper pork chops?" Of course my answer is yes. 99% of the time! Salt and pepper recipes can be seafood-based as well, substituting the pork with either fish or shrimp. This recipe uses shrimp. I'll let you in on a little secret. This dish comes perfectly well with mango salsa! It creates a perfect balance of salty, sweet and spicy. What more could you ask for?

    Ingredients

    • 1 lb shrimp, deveined, shell on with head removed
    • 3 tbsps corn starch
    • 1 1/2 tsp kosher salt
    • 3/4 tsp freshly ground black pepper
    • 1 medium jalapeno pepper, sliced and seeded
    • 2-3 cups Olive oil for deep frying
    • 1 ripe mango sliced into tiny cubes
    • 2 medium Roma tomatoes, sliced into tiny cubes
    • 1 small red onion, sliced into tiny cubes
    • 1/2 cup fresh cilantro, chopped

    Directions

    1. Combine mango, tomatoes, onion and cilantro in a small bowl. Mix well and refrigerate.
    2. Soak shrimp in warm water mixed with 1/2 tsp salt for about 5 minutes. Drain shrimp and pat dry with paper towels.
    3. Coat shrimp with corn starch.
    4. In a deep pan, heat Olive oil and deep fry coated shrimp until they turn orange in color.
    5. Place cooked shrimp on a plate lined with paper towel to drain excess oil.
    6. Heat a large wok on medium heat. Add salt and pepper and jalapenos. Add in the cooked shrimp and stir-fry for about a minute, making sure the shrimp is coated well with the salt and pepper mixture.
    7. Remove from heat. Serve warm with a side of the mango salsa.

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