Rang Muối – Salt and Pepper Seasoning is a common way to prepare seafood dishes in Vietnamese cuisine. You can use the same recipe below for other seafood, such as fish fillets (cá rang muối), crab (cua rang muối), lobster (tôm hùm rang muối), scallop (sò diệp rang muối), squid (mực rang muối), etc…Adjust the amount of seasoning for other seafood dishes, of course. In this cooking technique, you would deep fry the seafood, then toss it in onion and jalapeno pepper stir fried in oil to increase the dish fragrance and flavors. After that, finish the dish by sprinkling salt and pepper seasoning on top.
Commonly, we use cornstarch for deep frying seafood because it’s crispier and lasts longer. But if you don’t have cornstarch available, you can use tapioca starch to coat the seafood, it would also do the job well.
Tôm rang muối, Salt and Pepper Seasoning Shrimp Recipe:
12 large shrimp, shell on, head on
1/2 cup cornstarch
1 tbsp garlic, minced
1/2 yellow onion, wedged
1 jalapeno pepper, sliced thin diagonally
3 green onions, cut about 1 inch long
Salt & Pepper Seasoning:
1 tsp sugar
1/2 tsp salt
1/2 tsp MSG (optional)
1 pinch of pepper
Mix it up
Wash shrimp in cold water and use a pair of scissors to cut off any long whiskers and sharp point on the head. Coat shrimp in corn starch.
Heat up oil in a deep pan, wok or deep fryer, deep fry the shrimp in small batches until they become pink and crispy. Remove and drain excessive oil.
In another wok or skillet, heat up one tbsp of oil. When the oil is hot, add in garlic, yellow onion, jalapeno, stir fry it until fragrant then add in fried shrimp. Quickly stir fry shrimp and sprinkle in the salt and pepper seasoning. Stir it up to make sure the seasoning is coated well. Add green onions. Stir it up one more time to mix it well. Add in 1 tsp of butter to moist the shrimp up if desired.
Turn off the heat and laddle it to a plate. Serve hot.
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