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
20 count shrimp $22 lb
30 count shrimp $18 lb
Call ahead to have your oder waiting so you dont have to.
We also offer curb side service if you do not want to come in.
101 N. 850 E.
Fowler IN 47944
Monday - Friday
10 am to 5 pm EST
10 am to 2 pm ESt
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