When asked what dish she missed the most during quarantine, Emily quickly replied “OMG crispy fried pepper shrimp, hands down.” Although she usually buys this from her favourite Chinese restaurant in Port of Spain, Emily is recreating this deliciously satisfying classic Trini-Chinese dish alongside quick and easy Knorr Asian Sides Chicken Flavour Fried Rice! This Crispy Pepper Shrimp recipe is deceivingly easy, fun to make and will have to looking like a restaurant chef in no time.
Feel free to swap shrimp for calamari, fish, chicken or tofu! The possibilities are endless.
Crispy Pepper Shrimp
1 lb of seasoned shrimp, peeled and deveined
3 cups of All Purpose Flour
1 cup of cornstarch
3 tsp of salt
2 tsp of garlic powder
2 tsp of ginger powder
1 tsp of black pepper
¼ cup of full cream milk
Vegetable oil for frying + 2 tbsp
1 tbsp of vegetable oil
1 tbsp of sesame oil
¼ cup of sliced onions
1 tbsp of minced garlic
1 tbsp of chopped chilis or scotch bonnet pepper
Knorr Asian Sides Chicken Flavour Fried Rice – cook pack according to instructions & enjoy!
Over medium heat, preheat a large wok or pot with vegetable oil for frying.
In a large bowl, blend flour, cornstarch, garlic powder, ginger powder, salt and black pepper.
In a separate bowl, beat eggs and milk together.
Coat the shrimp in the dry ingredient mixture then dip into the wet ingredient mixture. Finally, re-coat the shrimp in the dry ingredients.
Place the coated shrimp into the hot oil and fry until golden brown.
Using a slotted spoon remove the shrimp from the oil and place on a plate that is lined with paper towel to drain.
Remove the oil from the wok and add 2 tbsp of fresh vegetable oil to the along with the sesame oil.
Add onions, garlic and peppers and allow to gently fry.
Toss in the fried shrimp and let fry for 1 minute further.
Remove the shrimp from the pan and serve with Knorr Asian Sides Chicken Flavour Fried Rice.