Salt and Pepper Mantis Shrimp椒鹽瀨尿蝦

Name: Salt and Pepper Mantis Shrimp
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hong Kong
Ingredients: 1 kg mantis shrimp, cleaned and drained; 2 tbsp cornstarch; 1/2 tsp salt (for marinating); 1/4 tsp white pepper (for marinating); 500 ml cooking oil, for deep frying; 4 cloves garlic, minced; 2 red chilies, finely chopped; 2 stalks spring onion, chopped; 1 tbsp salt (for seasoning mix); 1 tsp white pepper (for seasoning mix); 1/2 tsp sugar (for seasoning mix); 1/4 tsp five-spice powder (for seasoning mix)

Salt and Pepper Mantis Shrimp is a popular Cantonese seafood dish, known for its crispy texture and aromatic, savory, and slightly spicy flavor. The mantis shrimp are deep-fried to a perfect crispness and then tossed with a fragrant mixture of fried garlic, chili, and a special salt and pepper seasoning.

30 min
4 servings
Level 2
Hong Kong
Shellfish

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01Ingredients

1 kg mantis shrimp, cleaned and drained
2 tbsp cornstarch
1/2 tsp salt (for marinating)
1/4 tsp white pepper (for marinating)
500 ml cooking oil, for deep frying
4 cloves garlic, minced
2 red chilies, finely chopped
2 stalks spring onion, chopped
1 tbsp salt (for seasoning mix)
1 tsp white pepper (for seasoning mix)
1/2 tsp sugar (for seasoning mix)
1/4 tsp five-spice powder (for seasoning mix)

Nutrition (per serving)285kcal

Protein28.5g
Carbs5.2g
Fat15.8g

Fiber 0.3 gSodium 1520 mg

02Steps

Prepare the mantis shrimp. Rinse the mantis shrimp thoroughly and drain well. Pat dry with paper towels.
Marinate the mantis shrimp. In a large bowl, combine the mantis shrimp with cornstarch, salt (for marinating), and white pepper (for marinating). Toss to coat evenly.
Prepare the seasoning mix. In a small bowl, combine salt (for seasoning), white pepper (for seasoning), sugar, and five-spice powder. Set aside.
Deep fry the mantis shrimp. Heat cooking oil in a wok or deep pot over medium-high heat until it reaches 170-180°C. Carefully add the mantis shrimp in batches, ensuring not to overcrowd the wok. Fry for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain excess oil on paper towels.
Sauté aromatics. Discard most of the oil from the wok, leaving about 1 tbsp. Add minced garlic and chopped red chilies. Sauté until fragrant, about 30 seconds.
Combine and season. Return the fried mantis shrimp to the wok. Sprinkle the prepared seasoning mix and chopped spring onion over the shrimp. Toss quickly to coat all the mantis shrimp evenly with the seasoning. Serve immediately.

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