Salt and Pepper Shrimp

Why It Works

: The baking soda and loose rice flour batter make for an interesting crunch crust. There really isn’t anything like it, very Chinese buffet vibes. The mixture of flavors of the jalapeno, onion and garlic are just perfect.

Pairings

2 portions

Time

2 hours

Equipment

Wok
Wok spider
Sheet pan with rack
Cutting Board
Chef knife

Ingredients

1# Shrimp
Marinade
3 tablespoon Shaoxing wine
1 Table Sugar
1 tea Salt
1 tea White pepper
3 tablespoon Water
1 table Chinese five spice (or Szechuan pepper corn)
1 table Canola oil
Seasoning salt
2 Table Sugar
2 Table Salt
2 Table White pepper
2 Table Chicken powder (optional)
Aromatics
1 jalapeno (Cross Section - 1/4 in.)
1 white onion (with grain)
1 head garlic (minced)
Batter
3 table AP flour
1 Table Potato flour / Rice flour
1 tea baking soda
1 Table Salt
1/4 cup water
4 cups fry oil

Instructions

Cut thighs into 1” dice

Mix marinade and add chicken, let sit for 30 mins to overnight
Cut aromatics. Cut onion long-wise, jalapeno in a circle (leaving seeds in), and mince garlic. Salt the veg.
Mix batter
Heat fryer oil in wok until 350 F.

Batter chicken, and add to oil: Oil temp will drop, make sure to hold at 350.

Fry chicken in batches to golden brown and crunch textures. Drain on rack.

Once all chicken is done, pour oil into a separate heat proof container. Don’t wipe out pan, add heat back, and add aromatics.

Stir fry until fragrant, add chicken back to wok, and add additional seasoning. Toss to incorporate
Plate. Garnishing with the internal aromatics.

Tasting Journal

Date: 1/10/24

Tasting Notes: The chicken size was great. I marinated in a gallon ziplock, and didn't pour it off before battering.