Tom Rang Muoi (Salt & Pepper Shrimp)
Crispy-fried shrimp tossed with aromatic salt, pepper, and garlic until golden and fragrant. A Vietnamese favorite that's crunchy outside, tender inside, ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 1 lb Large shrimp, peeled and deveined
- 3 tablespoons Cornstarch
- 1.5 teaspoons Kosher salt
- 1 teaspoon Freshly cracked black pepper
- 4 cloves Garlic cloves, thinly sliced
- 2 cups Vegetable oil for frying
- 2 stalks Scallions, cut into 1-inch pieces
Instructions
- 1
Pat the shrimp dry with paper towels by placing each shrimp on the towel and pressing gently for 2 seconds per shrimp, so the cornstarch coating will stick and they'll fry crispy.
- 2
Place the cornstarch, salt, and black pepper in a large mixing bowl and stir together with a fork until evenly mixed, about 15 seconds.
- 3
Add the dried shrimp to the bowl and gently toss with your hands for 20 seconds, turning each shrimp to coat all sides evenly with the cornstarch mixture.
- 4
Pour the vegetable oil into a medium saucepan until it reaches halfway up the sides, then heat over medium-high heat for 3 minutes until a small piece of scallion dropped into the oil sizzles immediately.
- 5
Carefully slide half the coated shrimp into the hot oil (they should sizzle loudly) and fry for 90 seconds until the coating turns golden tan and the shrimp curl into a C-shape, stirring once at the 45-second mark.
- 6
Use a slotted spoon to lift the shrimp out and place them on a paper towel-lined plate, then repeat with the remaining shrimp.
- 7
Pour off all but 2 tablespoons of oil from the pan, leaving behind the browned bits at the bottom, then heat over medium heat for 30 seconds until it shimmers.
- 8
Add the sliced garlic and stir constantly for 60 seconds until it turns light golden brown and the kitchen smells strongly of roasted garlic, so it flavors the oil.
- 9
Return all the cooked shrimp to the pan and toss gently with a wooden spoon for 30 seconds until every piece is coated with the garlic oil.
- 10
Add the scallion pieces and toss once more for 10 seconds, just until mixed through.
- 11
Slide the shrimp onto a serving plate immediately while still warm and crispy, scraping every piece of garlic from the pan onto the shrimp.
Tools you’ll need
- Paper towels
- Large mixing bowl
- Fork
- Medium saucepan
- Instant-read thermometer (optional)
- Slotted spoon
- Wooden spoon
- Serving plate
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