Chef Kenny Cheung
Great Wall, Florence, MA
- 2 cups vegetable or soybean oil
- 1 lb whole jumbo shrimp in their shells (16/20 count per pound)
- 5 Tbsp cornstarch
- 1 small, hot red pepper
- 2 scallions (finely chopped)
- 4 garlic cloves, chopped
- 1/2 tsp chili sauce
- 2 tsp Five Spice Powder
- Pinch Salt
- 1 pound steamed broccoli (cooked in boiling water for 3 to 4 minutes, then drained)
Heat oil in a wok until very hot. Coat shrimp (in their shells) in cornstarch. Deep fry shrimp in the wok until pink, about 4 to 5 minutes (if shells remain on the shrimp the cooking time is reduced). Remove and drain shrimp on paper towels.
Discard most of the oil from the wok. Return wok to high heat. Add red pepper, scallions, and garlic. Sauté until lightly browned, a few seconds. Return shrimp to pan along with chili sauce. Add 5 spice powder and salt.
Serve shrimp over steamed broccoli.
Recommended wine/beer for Salt and Pepper Shrimp:
Meulenhof 2005 Erdener Treppchen Riesling Kabinett [Mosel, Germany]
Nothing beats a tall glass of cold milk when it comes to cooling the palate from a spice attack! Though milk may be exactly what the doctor ordered to accompany ginger snaps at the luncheon counter, Riesling does a far better job in the context of a dinner table. Meulenhof’s Riesling Kabinett has just the right combination of fruit and acidity to guarantee that Chef Cheung’s Salt and Pepper Shrimp will not lie too long on their bed of broccoli. A Mosel Riesling’s purity of flavor and bracing acidity not only cools the palate, but its restrained elegance also invites one more crustacean to depart its snug harbor.