1 pound medium shrimp (about 25); head removed, non-shelled
2-3 tablespoons tapioca starch or cornstarch, as needed
1 teaspoon sea salt or kosher salt 3/4 teaspoon freshly ground black, white, or Szechuan peppercorns
4 cups oils for deep-frying
Soak the shrimp in warm, lightly
salted water for 5 minutes
Rinse in cold water, drain, and pat dry
with paper towels
Lightly coat the shrimp with the tapioca starch or cornstarch
In a small bowl, mix the salt with the freshly ground peppercorns and set aside
Heat the oil to 360 degrees (F) in a deep fat fryer, heavy saucepan with deep sides, or
a second wok wok
* It is easiest NOT to deep-fry and stir-fry the shrimp in the same
Carefully add the shrimp to the hot oil, 4 to 5 at a time, and deep-fry until they turn bright orange. Make sure the temp DOES NOT fall below 350 degrees (F)
Carefully remove the shrimp with a slotted spoon and drain on paper towels
Continue deep-frying the remainder of the shrimp
Heat a wok on medium heat
Add the salt and pepper mixture and the deep-fried shrimp
Stir-fry briefly to coat the shrimp in the mixture (20-30 seconds) * Serve Hot
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20 count shrimp $18 lb
30 count shrimp $18 lb
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