Salt & Pepper Shrimp & Scallop
Salt & Pepper Shrimp & Scallop
Ingredients
For the Seafood
- 1 pound black tiger shrimp, peeled, deveined, tails on or off
- 1 pound large sea scallops, adductor muscle removed, patted very dry
For the Batter
- 1/2 cup cornstarch, plus more as needed for coating
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon MSG
For Frying
- 4 cups vegetable oil, or enough for deep frying
For the Salt & Pepper Spice Mix
- 1 tablespoon salt
- 2 tablespoons granulated sugar
- 1 tablespoon black pepper, freshly cracked
For Stir-Frying
- 1 tablespoon vegetable oil
- 4 cloves garlic, finely diced
- 2 jalapeños, thinly sliced, seeds removed for less heat if desired
- 3 green onions, sliced, for garnish
Instructions
- 1
Thoroughly pat dry the black tiger shrimp and sea scallops with paper towels. This is crucial for achieving a crispy coating.
⏱️ 3 min
- 2
In a medium bowl, combine the cornstarch, onion powder, garlic powder, and MSG. Whisk well to ensure all ingredients are evenly distributed.
⏱️ 2 min
- 3
Add the dried shrimp to the cornstarch mixture and toss to coat completely. Then, add the dried scallops to the same bowl and toss until they are also fully coated. Ensure a light, even coating on all seafood.
⏱️ 3 min
- 4
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350-375°F. If you don't have a thermometer, a small piece of batter should sizzle vigorously when dropped in.
⏱️ 5 min•🌡️ 360
- 5
Carefully add the battered shrimp to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 1-2 minutes per side, or until golden brown and crispy. Remove with a slotted spoon or spider and place on a wire rack set over paper towels to drain excess oil.
⏱️ 4 min
- 6
Repeat the frying process with the battered scallops, frying for 1-2 minutes per side until golden and crispy. Remove and drain alongside the shrimp.
⏱️ 3 min
- 7
While the seafood fries, prepare the Salt & Pepper Spice Mix: In a small bowl, combine the salt, granulated sugar, and freshly cracked black pepper. Mix well.
⏱️ 2 min
- 8
Discard all but 1 tablespoon of the frying oil from the wok. Heat the wok over high heat until smoking. Add the 1 tablespoon of fresh vegetable oil.
⏱️ 1 min
- 9
Add the diced garlic to the hot oil and stir-fry for 15-30 seconds until fragrant. Immediately add the sliced jalapeños and stir-fry for 4-5 minutes, allowing them to soften slightly and release their flavor.
⏱️ 5 min
- 10
Add the fried shrimp and scallops to the wok with the garlic and jalapeños. Sprinkle the prepared Salt & Pepper Spice Mix generously over the seafood. Toss everything together vigorously for 30 seconds to 1 minute, ensuring the seafood is evenly coated.
⏱️ 1 min
- 11
Transfer the Salt & Pepper Shrimp & Scallop to a serving platter. Garnish generously with sliced green onions. Serve immediately, optionally with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Salt & Pepper Shrimp & Scallop
For the Seafood
- 1 pound black tiger shrimp, peeled, deveined, tails on or off
- 1 pound large sea scallops, adductor muscle removed, patted very dry
For the Batter
- 1/2 cup cornstarch, plus more as needed for coating
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon MSG
For Frying
- 4 cups vegetable oil, or enough for deep frying
For the Salt & Pepper Spice Mix
- 1 tablespoon salt
- 2 tablespoons granulated sugar
- 1 tablespoon black pepper, freshly cracked
For Stir-Frying
- 1 tablespoon vegetable oil
- 4 cloves garlic, finely diced
- 2 jalapeños, thinly sliced, seeds removed for less heat if desired
- 3 green onions, sliced, for garnish
Instructions
- 1
Thoroughly pat dry the black tiger shrimp and sea scallops with paper towels. This is crucial for achieving a crispy coating.
⏱️ 3 min - 2
In a medium bowl, combine the cornstarch, onion powder, garlic powder, and MSG. Whisk well to ensure all ingredients are evenly distributed.
⏱️ 2 min - 3
Add the dried shrimp to the cornstarch mixture and toss to coat completely. Then, add the dried scallops to the same bowl and toss until they are also fully coated. Ensure a light, even coating on all seafood.
⏱️ 3 min - 4
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350-375°F. If you don't have a thermometer, a small piece of batter should sizzle vigorously when dropped in.
⏱️ 5 min•🌡️ 360 - 5
Carefully add the battered shrimp to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 1-2 minutes per side, or until golden brown and crispy. Remove with a slotted spoon or spider and place on a wire rack set over paper towels to drain excess oil.
⏱️ 4 min - 6
Repeat the frying process with the battered scallops, frying for 1-2 minutes per side until golden and crispy. Remove and drain alongside the shrimp.
⏱️ 3 min - 7
While the seafood fries, prepare the Salt & Pepper Spice Mix: In a small bowl, combine the salt, granulated sugar, and freshly cracked black pepper. Mix well.
⏱️ 2 min - 8
Discard all but 1 tablespoon of the frying oil from the wok. Heat the wok over high heat until smoking. Add the 1 tablespoon of fresh vegetable oil.
⏱️ 1 min - 9
Add the diced garlic to the hot oil and stir-fry for 15-30 seconds until fragrant. Immediately add the sliced jalapeños and stir-fry for 4-5 minutes, allowing them to soften slightly and release their flavor.
⏱️ 5 min - 10
Add the fried shrimp and scallops to the wok with the garlic and jalapeños. Sprinkle the prepared Salt & Pepper Spice Mix generously over the seafood. Toss everything together vigorously for 30 seconds to 1 minute, ensuring the seafood is evenly coated.
⏱️ 1 min - 11
Transfer the Salt & Pepper Shrimp & Scallop to a serving platter. Garnish generously with sliced green onions. Serve immediately, optionally with steamed rice.
⏱️ 1 min