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How to Make Salt and Pepper Shrimp with Jet Tila | Ready Jet Cook | Food Network



Jet’s making his take on Salt and Pepper Shrimp, a classic Cantonese dish he serves with Vegetable Egg Fried Rice! #ReadyJetCook
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.

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Salt and Pepper Shrimp
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 25 min
Active: 20 min
Yield: 4 servings

Ingredients
2 teaspoons (10 grams) kosher salt
1 tablespoon (30 grams) chicken bouillon powder
1 teaspoon (5 grams) sugar
1/2 teaspoon (5 grams) white pepper
1 1/2 pounds (600 grams) large shrimp, unpeeled
2 quarts (1.8 liters) vegetable oil for deep frying, plus 2 tablespoons for stir-frying
1 cup (240 grams) cornstarch
2 tablespoons (30 grams) garlic, finely chopped
1 tablespoon (10 grams) ginger, minced
1 red jalapeno pepper, thinly sliced with seeds
2 tablespoons (60 grams) scallions, finely chopped

Directions

In a small bowl, combine the salt, bouillon powder, sugar and white pepper and reserve.
Rinse the shrimp under cold water, then drain them quickly in a colander. Leave them moist to absorb the cornstarch to make a crust.

Heat the oil in a 6-quart Dutch oven or pot until the oil reaches about 375 degrees F. Add the cornstarch to a large bowl, dredge the shrimp in cornstarch and then shake off the excess. Deep fry the shrimp for 2 to 3 minutes in three small batches. Drain on a sheet pan as you are heating your skillet or wok.

While the shrimp are cooking, heat a large skillet or wok to high and spoon in 2 tablespoons (30 grams) of oil. When the first wisp of white smoke appears, stir in the garlic, ginger and jalapeno and cook for about 30 seconds until light brown.

Toss in the fried shrimp, reserved sugar-and-salt mixture and scallions. Continually toss the shrimp to coat well, 1 to 2 minutes. Once the shrimp are heated through, plate the shrimp and top with crispy bits from the pan.

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How to Make Salt and Pepper Shrimp with Jet Tila | Ready Jet Cook | Food Network

36 Comments

  1. @Jman417

    Very nice guy. I took a selfie with him at the mpls airport where I work as a chef .He is also a great chef. I am gonna cook this for someone special to me

  23. @Okamiiee

    People looked at a me crazy when I ate the whole shrimp like that but that’s how you do it! All the seasoning and crisps are on the outside. Why remove it??

  24. @calvinwong365

    technically this should be about $35 dish. everyone knows true cantonese dishes will be using traditional white pepper and not american white pepper

  25. @belletink

    I first tried S&P chicken in England last year. I tried it at my local take out and it was horrible. I JUST thought you might have a recipe, although for shrimp you mentioned your cash just for other proteins. I cannot wait to try it, cannot for shrimp as not all my family likes seafood. You're great Chef, thanks!

  31. @timvu3095

    This video is very well done on my favorite dishes when I grew up in Asia. These staple food dishes are popular in restaurants and at home among many Southeast Asian countries, not just in China. There are many salt and pepper shrimp videos but this is one of the best, and he made it looks so easy and delicious. His knife works are certainly top notched but his speaking manner holds people attention to what is important, unlike many other boring cooking videos. I made salt and pepper shrimp prior to seeing this video but this recipe is way simpler and better, I am ready to make more of the same dishes that he has shown here. Here are a couple of tips: if you don't have fresh chilis, you can use dry chili flakes, it does not look as nice but it still do the job of spiking up the flavor of the salt and pepper shrimp; if you cook for your family, don't put the chilis in the shrimp and just cook without it for children who don't want the spicy chilis in their shrimps (mine certainly don't), take out what you want for the non spicy eaters and throw in the chilis in the last batch for those who enjoy it. For the fried rice, I would also add the sweet peas in the last few minutes of cooking, it enhanced the flavor of the fried rice and it also looks good.

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