Recipe: Salt and Pepper Fried Shrimp (Torn Rang Muoi, Vietnamese)

SALT AND PEPPER FRIED SHRIMP (TORN RANG MUOI)

"Vietnamese wedding receptions are often like seafood banquets. One dish that is a must to serve is this succulent salted and peppered shrimp. Still in its shell and with its head intact, the shrimp is pan-fried with black pepper, salt, and garlic in a nice butter bath. Butter is rarely used in Vietnamese food, which is why this is such a decadent dish. The shell is softened to an edible chew, so try eating the whole shrimp with its shell as the Vietnamese do. You will be utterly surprised how flavorful and addictive these shrimp can be. The rice flour and cornstarch give a perfect crunch, and the texture is extraordinary."

1 pound fresh medium shrimp, with or without heads, but shells and tails intact
2 1/2 tablespoons salt, divided use
4 cups warm water
3 tablespoons rice flour
3 tablespoons cornstarch
1 1/2 teaspoons ground black pepper
1/2 teaspoon sugar
4 cloves garlic, finely chopped
3 tablespoons oil
4 scallions, chopped into rings
1 fresh red Thai bird chile, chopped into rings

Clean the shrimp thoroughly. In a medium bowl, dissolve 2 tablespoons of the salt in the 4 cups of water. Soak the shrimp in the salt water for an hour. Then drain and pat dry.

In a small bowl, combine the rice flour, cornstarch, pepper, sugar, garlic, and remaining 1/2 tablespoon of salt. Stir until thoroughly blended.

Pour the dry ingredients from the bowl into a plastic or ziplock bag. It should be a large enough bag to fit all the shrimp. Place all the shrimp in the bag and shake so that the flour mixture lightly coats the shrimp. If you'd prefer you can mix the shrimp with the dry ingredients in a large mixing bowl.

Heat the oil and 2 tablespoons of butter in a wok or large saucepan over high heat. When hot, throw in the shallots, stirring quickly for 5 minutes. Then reduce the heat to medium and add the remaining tablespoon of butter and the red chile.

Toss in the flour-coated shrimp and stir quickly for 5 minutes or until they are pink and the flour has browned.

Add the scallions, garnish with more black pepper and serve hot in a large bowl or platter.

Makes 4 servings
Source: The Little Saigon Cookbook by Ann Le