Salt and Pepper Mantis Shrimp
Crispy and golden mantis shrimp tossed with fragrant salt and pepper, a classic Cantonese dish perfect as an appetizer or beer snack.
Ingredients
10 items- Mantis shrimp 500 g
- Salt and pepper mix 2 tbsp
- Garlic 5 cloves
- Green bell pepper 1
- Red bell pepper 1
- Ginger 10 g
- Rice wine 2 tbsp
- Salt 1 tsp
- Cornstarch 3 tbsp
- Cooking oil as needed
Nutrition
Steps （7 steps）
Scrub the mantis shrimp clean, trim off the antennae and legs, and drain well. Marinate with rice wine and salt for 10 minutes.
Mince garlic and dice green and red bell peppers. Prepare the salt and pepper mix in a small bowl.
Coat the marinated shrimp evenly with a thin layer of cornstarch, shaking off any excess.
Heat enough oil to 180°C (350°F). Fry shrimp over medium heat for 2-3 minutes until golden and crispy. Remove and drain.
Increase oil temperature to 200°C (400°F). Double-fry the shrimp for 30 seconds to extra crispy. Drain.
In another wok, heat a little oil and sauté ginger and garlic over low heat until fragrant. Add diced peppers and stir-fry briefly.
Add the fried shrimp back, turn to high heat, sprinkle with salt and pepper mix, and toss quickly to coat evenly. Serve immediately.
Tips
Double-frying ensures an extra crispy shell that stays crunchy longer. Adjust the amount of salt and pepper to your taste.
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