Salt and Pepper Shrimp

My husband loves shrimp.  Every time we go to a particular Japanese/Chinese restaurant near our place, he would always order something with shrimp and a ramen noodle dish.  But always eating out is starting to break the bank.  So we have started fixing his favorites at home ourselves.

One of his favorite is Salt and Pepper Shrimp. Typically, this dish is prepared using head-on shrimp.  But my husband does not like the head, so we just used headless prawns.

The main ingredients here, aside from the prawns are the different kinds of pepper and fleur de sel.  Fleur de sel is sometimes called “flaky salt”. If you do not have Fleur de Sel you can substitute it with sea salt.  If you are in the Philippines, the closest thing to fleur de sel is the Pangasinan sea salt.

This dish is very simple and quick to make.


1 lb prawns/jumbo shrimps (shell on)

4 tbsp cornstarch

Canola oil to cook and deep fry

1 1/2 pounds large shrimps (15 per pound), deveined, shell on

1 cup scallions cut into 1-inch pieces

1/4 cup sliced garlic

1/4 cup ginger, julienne

1/2 tbsp fleur de sel  (substitute with sea salt or kosher salt)

1/2 tbsp ground pepper (white, black and pink Szechuan, substitute – freshly cracked pepper)

sliced green onions for garnish


Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the shrimp dry with paper towels.

Dredge shrimps in cornstarch.

Deep-fry the shrimp at 375 degrees for only 20 seconds, then drain in papertowels.

While the shrimp are draining, discard the oil used for frying and leave a tablespoon in the pan. Saute the scallions, garlic and ginger.

Add the fried shrimp then season with salt and pepper.  Stir-fry for 20 seconds.

Transfer to a serving plate and garnish with sliced green onions.

Serve immediately.


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