SALT-AND-PEPPER SHRIMP OR SQUID
4 servings
If using shrimp, the idea is to eat them shell and all. We are especially fond of the crispy shrimp legs after frying. Using head-on shrimp will take this dish from delicious to superb. Please read about Deep-Frying.
Whisk together in a medium bowl:
- ⅓ cup flour
- ⅓ cup cornstarch
- 2 teaspoons black pepper or ground Sichuan pepper
- 1 teaspoon salt
- ½ teaspoon baking soda
Toss in the flour mixture:
- 2 to 2½ pounds shell-on shrimp, deveined, above, 4 pounds head-on shrimp (sharp “noses” or rostrums cut off), or 1½ pounds squid, cleaned and cut into bite-sized pieces
Shake off excess flour, place on a rack over a baking sheet, and refrigerate while the oil is heating. Heat to 365°F in a deep heavy pot or Dutch oven:
- 2 inches vegetable oil
In two batches, carefully lower the shrimp or squid into the oil and fry until golden brown and crisp, 2 to 3 minutes. Remove with a spider or slotted spoon to a rack over a baking sheet lined with paper towels to drain. If desired, sprinkle with more:
- (Black pepper or ground Sichuan pepper)