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I don’t eat a lot of shrimps not because I don’t like them; in fact, I love them but I’m just lazy to peel the shells.  So I always have my boyfriend to peel the shells for me. However I couldn’t resist the “Butter Fried Shrimp with Spiced Salt”. The shrimp is pan fried with spiced salt and coated with crispy garlic and scallions in fragrant buttery sauce. I will certainly suck up all the sauce on the shell before discarding it or even eat the whole shrimp with shell on.  Sound gross but that is how you eat some finger lickin’ good food.

It is actually an easy dish to prepare but cleaning the shrimps may take up some time. Remember to purchase the fresh shrimps with shells and heads on because that is the best part when eating.  First cut the shrimp tentacles. To clean the shrimp. cut a shallow slit on the back of the shrimp from neck to tail.  Take out the black line and the vein that run down the back with a toothpick. Rinse the cleaned and deveined shrimp under slow running water and pat dry when ready to use.

Ingredients:
1 lb Medium Shrimps (peeled and deviened)
1 tbsp garlic (minced)
2 sliced ginger (minced)
2 stalks scallions (finely chopped)
1 chilli (finely chopped)
2 tbsp butter
1 tsp salt
1 tsp white pepper
1/4 tsp sugar

Cooking Method:

1. Heat oil over a pot and deep fried the shrimp until golden crisp.   Drain shrimp over paper towel.
2. Heat butter over medium and stir fry all chopped garlic, ginger and chilly until golden and fragrant.
3. Toss in the fried shrimp into the pan and stir fry with all ingredients.
4. Add in scallions and all seasonings of salt, pepper and sugar. Mix well and ready to serve.

草蝦	600公克
蒜頭	3顆
蔥	2支
薑	2片
紅辣椒	1支
【調 味 料】
白胡椒粉	1大匙
糖	1/8小匙
鹽	1小匙

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One of my favorite snacks is Salt-pepper chicken. It is a Taiwanese style popcorn chicken. We call it Yan Su Ji (鹽酥雞) in Chinese.  Salt-pepper chicken is one of the popular snacks that can be easily found in most Taiwanese restaurant(s) or boba milk tea stations.  Thus it is always my first choice of snack whenever I hangout with friends at some local Taiwanese restaurants here in LA.

I like this Taiwanese style popcorn chicken because of the salty and peppery favor & the crispiness of it,  as well as the tenderness of the chicken meat with enough marinated juices preserved.

Salt-pepper chicken is made of 4 major ingredients, which are salt, pepper, basil leave and of course, the bite-size chicken.  It is a very-easy-to-prepare recipe even if you are newbie in the kitchen, you are still able to master this salt-pepper chicken.

Ingredients:
1 lbs Chicken breast/tight (boneless, cut in bite-size)
1 cup all purpose flour
Deep-frying oil
1 brunch of basil leaves

For the marinate sauce
3 tbsp soy sauce
1 tbsp rice wine
1/2 tbsp all-spice powder
1/3 teaspoon garlic powder
1/3 teaspoon black pepper (grinded)
1/3 teaspoon salt
1 egg
1 tbsp sugar
1 tbsp corn starch (dissolve with water before use)
** mix all above up for marinate the chicken for 1 hour.

Serve Size: 2~3 people

Cooking Method:

1. Medium heat deep-fryer with enough deep-frying oil.
2. Prepare the all purpose flour on a plate.
3. Coat the marinated chicken breast evenly with the all purpose flour.
4. Deep fry the coated chicken breast into golden brown color.
5. Right before taking out the fried chicken, put in the basil leave for quick deep-fry.
6. Transfer chicken & basil leave on a plate with paper towels to absorb the oil.

Serves as part of a meal.