Tom Rang Muoi (Salt & Pepper Shrimp)

Step 1

Pat the shrimp dry with paper towels by placing each shrimp on the towel and pressing gently for 2 seconds per shrimp, so the cornstarch coating will stick and they'll fry crispy.

Step 2

Place the cornstarch, salt, and black pepper in a large mixing bowl and stir together with a fork until evenly mixed, about 15 seconds.

Step 3

Add the dried shrimp to the bowl and gently toss with your hands for 20 seconds, turning each shrimp to coat all sides evenly with the cornstarch mixture.

Step 4

Pour the vegetable oil into a medium saucepan until it reaches halfway up the sides, then heat over medium-high heat for 3 minutes until a small piece of scallion dropped into the oil sizzles immediately.

Step 5

Carefully slide half the coated shrimp into the hot oil (they should sizzle loudly) and fry for 90 seconds until the coating turns golden tan and the shrimp curl into a C-shape, stirring once at the 45-second mark.

Step 6

Use a slotted spoon to lift the shrimp out and place them on a paper towel-lined plate, then repeat with the remaining shrimp.

Step 7

Pour off all but 2 tablespoons of oil from the pan, leaving behind the browned bits at the bottom, then heat over medium heat for 30 seconds until it shimmers.

Step 8

Add the sliced garlic and stir constantly for 60 seconds until it turns light golden brown and the kitchen smells strongly of roasted garlic, so it flavors the oil.

Step 9

Return all the cooked shrimp to the pan and toss gently with a wooden spoon for 30 seconds until every piece is coated with the garlic oil.

Step 10

Add the scallion pieces and toss once more for 10 seconds, just until mixed through.

Step 11

Slide the shrimp onto a serving plate immediately while still warm and crispy, scraping every piece of garlic from the pan onto the shrimp.