Description
The ultimate beer snack where whole shell-on shrimp are flash-fried crispy at high heat, then tossed with massive garlic, scallions, chilies, and special pepper salt.
Restaurants serving Salt and Pepper Shrimp
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Shell-on shrimp
- Garlic
- Green scallions
- Red chili
- White pepper
- Five-spice powder
Instructions
- [Authentic Recipe]
- [Shrimp Prep] Snip the whiskers and sharp head tips of fresh shrimp (soft-shelled white shrimp or vannamei) with scissors, remove veins with a skewer. Dry completely with paper (prevents oil splatter).
- Lightly dust shrimp with potato starch.
- Drop into high 180-190°C oil, flash-fry rapidly (1-
- mins) until shells turn whitish and float, ultra-crispy, then drain.
- Empty the wok's oil (do not wash), add massive minced garlic, scallions, and red chilies, sautéing in residual heat (or low heat) until dry and fragrant.
- Return fried shrimp to the wok, sprinkle 'Jiao Yan Fen' (salt, white pepper, five-spice blend).
- Toss violently on high heat a few times to completely coat the shrimp shells in spices and aromatics to finish.
Learn more Spice, substitutes, tips
Key spices
Garlic aroma and White pepper punch
Substitutes at Japanese supermarkets
Japanese fried sweet shrimp (smaller but subsitute)
Pairing
Ice-cold Taiwan Beer exclusively
Trivia
[For Adults] The ace of the fried food section in Taiwanese taverns. A dish to enjoy the 'junk spices coating the shell' rather than the meat's sweetness. Your hands get covered in oil and spice, but licking them while drinking beer is the best.
Eating tips & etiquette
[Unique Eating] Peeling shells is for amateurs! The Taiwanese way is crunching down the entire shell—fried crispy like a snack—along with the spices!
Allergen
Shrimp