Vietnamese Fried Salted Shrimp (Tom Rang Muoi)

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ChristRan
Posted by
filed under Main Dishes

Main Dishes
 
Serving size: 2 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 114 (6% DV)
Fat: 3g (5% DV)
Carbohydrates: 13g (4% DV)
Protein: 8g (16% DV)
Tags: shrimp, Vietnamese, fried, salted
Ingredients:  Makes 6 servings (12 each)

Tip: For nutritional information on all the ingredients in Vietnamese Fried Salted Shrimp (Tom Rang Muoi) just click on each ingredient name. Then adjust the serving size for any Vietnamese Fried Salted Shrimp (Tom Rang Muoi) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Wash shrimp in cold water and cut off long whiskers and sharp point on the head with scissors and dab dry with paper towel.

2
In small bowl, combine salt, pepper, and sugar and set aside. If you're using the sichuan pepper corns, lightly toast and then using mortar and pestle, crush coarsely and add to seasoning mixture.

3
Heat large wok or deepfryer with cooking oil to high, about 350 degrees. Dredge the shrimp in the corn starch to get a light coating, shaking off excess. Deep fry the shrimps in small batches until nicely pink/red and crispy, about 3-4 minutes. Remove and drain.

4
Heat another large wok/pan with a bit of cooking oil. When oil is hot, add garlic and then onions, jalapenos, and scallions. Quickly stir-fry the veggies for a minute or so and add the shrimp and sprinkle about 1/2-1 ts seasoning mixture. Continue to stir fry and make sure seasoning coats well, for another minute. Transfer to serving plate and serve immediately. Sprinkle on additional seasoning according to taste.
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