How to make chili salt rice paper


Looking for a delicious fried shrimp appetizer or side dish? check out this very simple Vietnamese fried shrimp recipe (Tôm chiên Muối Tiêu).

To bring out the essence of the salt, the Chinese and Vietnamese traditionally dry fry the salt. This supposedly changes the salt flavor. I’ve done this several times in the past and the flavor profile of toasted or fried salt is quite subtle. Lớn be completely honest, you probably wouldn’t detect a change if you weren’t actively looking for it.

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Prepping the large shrimp/prawns - Use a pair of sharp scissors or knife khổng lồ cut through the shell of the shrimp to devein it. This also makes a beautiful presentation when fried. I keep all extremities (head, shell, legs & tail), but that’s entirely up to lớn you.

In the name of simplicity, we are completely skipping the frying salt part. Just simply set the spices together. This spice mixture is used on many fried proteins. For that reason, it’s best to lớn double, triple, or quadruple the spice mixture and have it ready to lớn go in your pantry. It goes great with fried tofu, fried pork ribs, & fried beef.

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For this recipe, I’m using large shrimp (size 21/25) with head-on, tail-on, shell-on, legs-on, everything-on. I give the shrimp a good rinse lớn wash away any fishy smells và then devein with a sharp pair of kitchen shears. The kitchen shears work well with the shell. If there’s no shell, a small sharp knife works more efficiently.

No need khổng lồ marinate the shrimp. It’s simply get coated with a light layer of corn starch. Dust off the excess and in it goes in a hot pool of oil at 375°F for 2-3 minutes or until golden. Drain off the excess oil & transfer shrimp lớn a large mixing bowl. địa chỉ cửa hàng a bit of the spice mixture khổng lồ taste. Toss, toss, toss lớn evenly combine, and boom, you’re done.

If you are looking for a more traditional recipe that includes frying the salt và colorful aromatics such as garlic, shallots, green onions, & colorful peppers, kiểm tra out this older post.

Recipe below. Happy cooking!


Simple Crispy Salt & Pepper Shrimp (Tom Chien Muoi Tieu)

Serves 2



12 oz (about 12 21/25 kích thước large devein shrimp; head tail head optional) ¼ cup corn starch Vegetable oil as needed for deep-frying

Spice Mixture

½ teaspoon salt 1 teaspoon garlic powder ¼ ground black pepper


Fill a large wok or skillet 2 inches high with vegetable oil and heat until 375°F. If you don"t have a thermometer, drop a speck of corn starch or insert a wooden chopstick into the oil. If it sizzles and bubbles around the corn starch or chopstick, the oil is ready. In a medium-size bowl, toss shrimp with corn starch until covered. Carefully địa chỉ floured shrimp into the oil, one at a time lớn prevent sticking. Cook for 2-3 minutes. Transfer shrimp lớn a wire rack or pat dry with paper towels lớn drain off excess oil. Transfer the fried shrimp to a large mixing bowl và set aside. In a small bowl, combine salt, chicken bouillon powder, five spice powder, garlic powder và ground black pepper. địa chỉ ¼ teaspoon of the spice mixture to the shrimp. Toss to lớn combine. Add more if needed. Serve immediately for best results.