Home-style番茄炒蛋 · Fān qié chǎo dàn
Tomato & Egg Stir-fry
Soft eggs, juicy tomatoes, and a little sauce to spoon over rice. A comforting place to begin your Chinese cooking journey.
Home-style · Recipes
Salt & Pepper Shrimp
Pan-fried peeled shrimp with a thin starch coating and fragrant pepper. This is a shallow-fried home version, not a shell-on deep-fry.
Prep15 min
Cook15 min
Serves2
DifficultyEasy
Recipe guide · not yet kitchen-testedAI-assisted editorial draft. Timing depends on your stove, pan, and ingredient size. Use the doneness checks below.
Let’s get cooking
- 01
Dry thoroughly
Pat thawed shrimp dry. Mix salt and pepper in a small bowl.
- 02
Coat lightly
Toss shrimp with starch immediately before cooking; shake off excess.
- 03
Pan-fry
Heat most of the oil over medium heat. Cook shrimp in batches 2–3 minutes per side, until the centre is firm and opaque.
- 04
Warm aromatics
Move cooked shrimp to a clean plate. Add remaining oil, garlic, and scallion to the pan and stir 20–30 seconds.
- 05
Season off high heat
Return shrimp and sprinkle the salt-pepper mix. Toss briefly over low heat and serve.
A little kitchen wisdom
A thin coating cooks more evenly in shallow oil than a thick batter.
Can’t find an ingredient?
White pepper: Use finely ground black pepper; its flavour is different.
Cook safely
Cook shrimp until the flesh is firm, opaque, and pearly. Avoid cross-contact with raw seafood.
FoodSafety.gov guidance ↗Something else for the table
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