Salt-and-preper shrimp with crispy polenta recipe
Step 1
Mix 2¼ tl. Freshly ground pepperPresent 2¼ tl. ground Sichuan peppercornsPresent 1½ tl. SugarAnd 1½ tl. Diamond crystal or 1 tl. Morton Kosher’s salt to combine in a small bowl; Set the spice mixture aside.
Step 2
Throw 1 lb. medium -sized shrimpAnd ⅓ Cup corn starch In a large bowl until shrimp are evenly covered. Set aside.
Step 3
heat ⅓ cup of vegetable oil In a large non-stick pan over medium. Working in batches and adding more oil as needed if the pan looks dry, cook A 16–18-Az. Pipe pre -boiled polenta, cut into 1 “cubeIn a single layer through halfway until they are golden and crispy, 10–14 minutes per batch. (Be patiently; the polenta takes a long time until it is crispy. Do not take up too much.) PLASSDATED into a large bowl.
Step 4
Work in batches and add more oil as needed, if the pan looks dry, cook reserved shrimp in a single layer in the same pan and half of half of the half of the half are golden brown and crispy for about 2 minutes per batch. Add to the bowl with polenta.
Step 5
Add 5 Fresno -Chilis, thinly cutTo the same pan and cooking, often to tender, about 1 minute. Put in the bowl with polenta and shrimp.
Step 6
Add 1 bundle of spring onions, cut into 2 “pieces, white pieces halved when thickTo the same pan and cooking, often to tender, about 1 minute. Transfer the reserved spice mixture with polenta, shrimp and chillies into the bowl. Throw up to combined and coated everything evenly. Try and season with more salt if necessary.
