Pan Fried Salt and Pepper Shrimp

The only time I remember eating salt and pepper shrimp growing up was during Vietnamese wedding receptions, invariably held at Chinese banquet halls. I never paid them too much attention as they had to compete with the more exciting prospects of crunchy jellyfish salad, Peking duck and steamed carp.They would appear heads and shells on, looming larger than life.  (They reminded me of crayfish, who were my sworn enemies - residual scars left over from falling into a river full of them when I was young. They didn't bite me or nothin', but I couldn't shake the thought that they had been crawling all over me.)

In New York, salt and pepper shrimp is widely available at Vietnamese restaurants, which are mostly owned by ethnic Chinese-Vietnamese. You can call it Vietnamese shrimp, but I believe it's a dish that has been co-opted, thanks to those wedding banquets. ( Why are Vietnamese wedding receptions often held at Chinese restaurants? Not sure of the exact origins of this tradition, but the Chinese did rule over Vietnam for over 1000 years and their banquet food is seen as more formal. Also, the Vietnamese don't really have a lot of big restaurants appropriate for a wedding reception, which they need because there is often hundreds of people invited.)

I made these salt and pepper shrimp, without their heads on, as you can see. It would be good with the shells on, but I wasn't in the mood. I have simply fried it in a pan with a minimum of fuss, and they were terrific. If you want to make it more 'banquet style', fry the shrimp with some scallions, chili and shallot as instructed here.

Salt and Pepper Shrimp (Tom Rang Muoi)
 1/2 pound of shrimp (peeled and deveined is optional. If you want to keep the shell on you can snip the back with scissors to devein it if you want to get fussy)
 2-3 tablespoons cornstarch
1/4 cup of corn oil (or a combo of oil and butter)
salt
pepper

Salt the shrimp and let sit for a few minutes. (How much salt? A little more than 'lightly' salted)  Then rinse under cold water. This plumps up the shrimp and freshens them up. Now lightly salt the shrimp. Add freshly grated black pepper - as much as you can handle. Dip the shrimp in cornstarch. In a smallish saute pan (or wok), heat the oil to very hot, but not smoking. Spread the shrimp in the pan evenly. Hopefully they will all fit. After a minute or so, turn them on the other side. After another minute or two when they have turned pink, take them out of the pan. Squeeze some lime on and eat. 

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Salt the shrimp and let sit for a few minutes. (How much salt? A little more than 'lightly' salted) Then rinse under cold water. This plumps up the shrimp and freshens them up.

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