Salt-and-Pepper Fried Shrimp
Vegetable oil for deep frying
2 tablespoons coarse sea salt
1 tablespoon freshly ground black pepper
1/2 cup cornstarch
1 pound shrimp, peeled, deveined and butterflied, with tail left on (see Note)
2 limes, cut crosswise into 8 wedges
Heat vegetable oil in wok over medium heat to about 375° F. Mix salt, pepper and cornstarch in a plastic bag. Add shrimp, seal bag and shake to coat each piece evenly. Put a few shrimp in your hand and shake off excess cornstarch mixture.
Working in batches, deep-fry shrimp until they turn golden and crisp, about 1 minute. Drain on paper towel or on wire rack; serve with lime wedges.
Note: Baby squid may be substituted for the shrimp. Rinse them and slice into 1/8-inch rings.
Makes 4-6 appetizer servings.
Source: ‘Authentic Vietnamese Cooking’