Salt and Pepper Shrimp Rolls
Inspired by the classic Chinese dish jiao yan xia, these salt and pepper shrimp highlight the bold flavors of salt and pepper. Peeled shrimp are seasoned, coated in cornstarch for a crispy fry, then dusted with a zesty black pepper-salt blend.They're served in toasted rolls with a tangy garlic mayo, fresh cilantro, sliced chile, and a squeeze of lime for a vibrant twist. Any extra pepper-salt can be stored in an airtight container for seasoning roasted meats and veggies.
Ingredients
- Vegetable oil for frying (about 2½ cups)
- ½ cup mayonnaise
- ¼ teaspoon grated garlic
- 1 teaspoon ground black pepper
- ½ teaspoon kosher salt
- 4 hot dog buns preferably top-split
- 1 pound peeled and deveined jumbo shrimp 16 to 20 shrimp, tails removed
- ¼ cup whole or 2-percent milk
- 1 cup cornstarch
- 2 Fresno chiles thinly sliced
- Tender cilantro sprigs for garnish
- Lime wedges for serving
Instructions
- Heat 1 inch of oil in a 12-inch cast-iron or heavy skillet over medium-high heat until it reaches 350 degrees Fahrenheit.
- In a small bowl, mix mayonnaise and garlic thoroughly. In another small bowl, combine pepper and salt.
- Warm a medium nonstick skillet over medium heat. Spread 1 teaspoon of garlic mayonnaise on each outer side of the buns. Toast until golden, about 1 minute per side. Transfer the toasted buns to plates.
- Season shrimp with approximately 1 teaspoon of the pepper-salt mixture. Dip each shrimp in milk, then coat with cornstarch, pressing gently to ensure it sticks. Fry shrimp in two batches until crispy and cooked through, about 2 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil. Sprinkle with additional pepper-salt mixture.
- Spread garlic mayonnaise on the inner sides of the toasted buns. Divide the fried shrimp evenly among the buns. Top with sliced chiles, cilantro leaves, and an extra sprinkle of pepper salt. Serve with lime wedges.
