Salt and pepper shrimp

When I was a kid, my parents used to take us to the Chinese restaurant after our own would close for the night. They would order a lot of different dishes, including one of my favorite: salt and pepper shrimp. 

This dish is usually made with shell and head-on shrimps. I prefer it de-veined and without the shell. Although I must admit that I really love sucking on the head for that delicious shrimp row! So feel free to use the type of shrimp that you like.

You can also replace the shrimps with calamari, crab, octopus or lobster. Or just mix-and-match!!!

You will need:

• 1 lbs shrimps
• 2 tbsp cornstarch or rice flour
• 1 egg
• 1 tbsp cold water
• 1/2 red bell pepper, medium dice
• 1/2 yellow bell pepper, medium dice
• 1 medium size red onion, diced
• 3 cloves of garlic, sliced
• 1tbsp sugar
• 1 tsp sea salt
• 2 tsp szechwan pepper
• 1 Thaï chili pepper
• 2 tbsp chives or green onions
• 1 tbsp cooking oil
• oil for deep frying
• cilantro for garnish

Start by making the batter by mixing the cornstarch, egg and water. It should have the consistency of a pancake batter, so add water if needed. Or the other option is to just cover the shrimps in cornstarch.

Mix in the shrimps and deep fry until golden. When done, just put the shrimps on paper towel to absorb the excess oil. Reserve aside.

In a shallow skillet pan, start by sauteing on medium high the onion, bell peppers for 2 minutes. Add the garlic, chili pepper, sugar, salt and szechwan pepper. Saute until it starts to caramelize. Finish by adding the chives.

Turn the heat down to medium and add the shrimps. Cook for another 2 minutes. Transfer onto a serving plate and garnish with cilantro.

Delicious served with a bowl of hot jasmine rice, on a french baguette or eaten as a snack anytime during the day!!!