Deep-fried Salt & Pepper Shrimp with Mango Salsa
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?
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
Combine mango, tomatoes, onion and cilantro in a small bowl. Mix well and refrigerate. Soak shrimp in warm water mixed with 1/2 tsp salt for about 5 minutes. Drain shrimp and pat dry with paper towels. Coat shrimp with corn starch. In a deep pan, heat Olive oil and deep fry coated shrimp until they turn orange in color. Place cooked shrimp on a plate lined with paper towel to drain excess oil. 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. Remove from heat. Serve warm with a side of the mango salsa.