Growing up, some dishes hold a special place in our hearts as they carry memories of joyful family outings and delectable flavors. For me, one of those dishes is Tôm Rang Muối, a Vietnamese delight that I would eagerly devour during our visits to downtown Minneapolis and its local Chinese restaurants.

Today, I’m excited to share with you my homemade Tôm Rang Muối recipe, allowing you to recreate those flavors in the comfort of your own home.

Tôm Rang Muối, or salt and pepper shrimp, has crispy exterior, seasoned with the perfect balance of salt and spices, revealed tender and succulent shrimp within.

Next time you crave a mouthwatering seafood delicacy, give Tôm Rang Muối a try. With just a few ingredients and straightforward steps, you can recreate the authentic flavors of Vietnamese cuisine in the comfort of your own kitchen.

Savor the delightful combination of salt, pepper and crispiness with every bite.

How to make Tôm Rang Muối (Salt & Pepper Shrimp)

Recipe by Jen H. DaoCourse: Recipes, Seafood

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 lb shell-on shrimp (deveined)
1 c corn starch
2 tsp salt
1 1/2 tsp black pepper
1 tsp garlic powder
1 tsp chicken bouillon
avocado oil (or neutral oil) for frying
2 jalapeños (sliced)
2-3 green onions (sliced into 2 in pieces)

Directions

Rinse the shrimp thoroughly under cold water and pat them dry with a paper towel.
In a mixing bowl, combine 1 tsp salt, 1/2 tsp black pepper, garlic powder and shrimp. Mix well.
Toss the shrimp in the cornstarch mixture, ensuring they are evenly coated.
Heat vegetable oil in a deep frying pan or pot over medium heat.
Carefully place the coated shrimp into the hot oil, ensuring they are not overcrowded.
Fry the shrimp for about 2-3 minutes on each side.
Transfer the fried shrimp to a cooling rack or paper towel-lined plate to drain excess oil.
Heat 1 1/2 tbsp vegetable oil in a new deep frying pan or pot over medium heat.
Add jalapeños and green onions, cook for 1-2 mins. Add shrimp, 1 tsp salt and 1 tsp black pepper. Cook for 1-2 mins. Serve immediately by itself or with rice.