If you spend enough time in some of the old-school Cantonese restaurants that litter
America, you're bound to encounter salt-and-pepper shrimp. The dish is a tried-and-true classic that comes in numerous iterations, all of which are amazing in their own way.This particular recipe for jiaoyan suxia, a.k.a. crunchy salt and pepper shrimp, is from Carolyn Phillips, the author of All Under Heaven: Recipes from the 35 Cuisines of China. The saltiness of the seasoning, augmented by onion and garlic, contrasts perfectly with the natural sweetness of the shrimp and the unmistakable fragrance of xaoxing rice wine. It's snack food taken to the nth degree.RECIPE: Crunchy Salt and Pepper Shrimp (Jiaoyan Suxia)Say goodbye to salt-and-vinegar chips and kettle corn. Take your game up a notch. And hey, these little guys are low-carb, as if you needed any other excuse to make them tonight.
America, you're bound to encounter salt-and-pepper shrimp. The dish is a tried-and-true classic that comes in numerous iterations, all of which are amazing in their own way.This particular recipe for jiaoyan suxia, a.k.a. crunchy salt and pepper shrimp, is from Carolyn Phillips, the author of All Under Heaven: Recipes from the 35 Cuisines of China. The saltiness of the seasoning, augmented by onion and garlic, contrasts perfectly with the natural sweetness of the shrimp and the unmistakable fragrance of xaoxing rice wine. It's snack food taken to the nth degree.RECIPE: Crunchy Salt and Pepper Shrimp (Jiaoyan Suxia)Say goodbye to salt-and-vinegar chips and kettle corn. Take your game up a notch. And hey, these little guys are low-carb, as if you needed any other excuse to make them tonight.