How to Make Salt and Pepper Shrimp with Jet Tila | Ready Jet Cook | Food Network

[Music] today i'm making a cantonese classic you're going to find on almost every chinese restaurant menu salt and pepper shrimp it's super delicious and i'm going to show you just how easy this dish is to make at home plus i'm gonna add a side of vegetable fried rice what's happening guys i am jet tila and this is ready jet cook where i show you how to make some of my favorite asian dishes from pantry to plate i'm starving let's go [Music] okay i need that and i need that all right friends you are basically looking at the two superheroes of stir-fry so chicken powder although it's called chicken powder it doesn't read in the pan as chicken no it adds basically a flavor boost that pops all of your stir-fry it's not the same as chicken bouillon it's formulated for chinese food and makes incredible stir-fry so important in fact i call it chicken power in my kitchen so use it in all of your stir-fries oyster sauce is the soul of creating brown sauces for stir-fries so in the past they've told us you know soy sauce soy sauce no oyster sauce has savoriness has sweetness it is the soul of stir-fry these two are stir-fry superheroes so for fried rice day-old rice is always going to play easy in the wok it won't stick it's easy to cook we're gonna need four cups of cooked rice which means two cups of uncooked rice i prefer jasmine personally i think it's got a nice fragrance as for the shrimp yes i'm using pylon head on shrimp because i think it's delicious but if you can't get your mind around eating peels and peeling shrimp feel free just to use kind of medium or large peeled and deveined shrimp i'm always looking for kind of clear eyeballs and nice kind of clean ocean smell you're gonna be fine trust me all right so let's get all our chopping out of the way first this is kind of a workflow if you've cooked with me a lot you should get into because uh it actually makes your life a lot faster we're gonna knock out all the vegetables put them on separate plates and then we'll get into the cook because chinese food is really kind of 90 prep 10 fire all right so first let's dice an onion and i'll always as you know do the top the back cut in between and i like to peel so once you're here i'm gonna find that rainbow don't cut the onion all the way through always leave a little piece connected that way you know when you do dice the whole onion doesn't fall apart uh a really great tip i've got for you is uh instead of arranging a thousand little bowls full of diced whatever or sauce try to just bank or me-zone plus everything onto plates because that's going to make your life a lot easier carrots top the bottoms and then again anything really wide cut into four inches and you don't want a little variation here so why don't i do like half coins for the carrots all right for ginger ginger's kind of a fun one right so i like to kind of break off the fingers to get that main piece of ginger square that piece off so it sits up straight and then watch what i do with the back of my knife i'm just applying a little bit of pressure peeling the piece of ginger if you're comfortable with the back of the knife then start moving to the edge of the knife and it actually will get the job done a lot faster that way you could do two sides in a matter of seconds it's that jet tila cutting rime a tile becomes a slice and a slice becomes a dice so first thing i'm going to do is square it off i'm going to cut you know eighth inch tiles here i like to lay them all on top of each other and then bang them out all at the same time eighth inch tiles becomes eighth inch slices and for salt and pepper shrimp i'm gonna want something on the diced side so i'm gonna gather all these tiles and i've just kind of rough minced my ginger simple all right scallions big question i always get is do i use the whites or the greens dude use it all my grandma would be freaking out if i wasted any part of this for the salt pepper shrimp i want a smaller slice because what we're trying to do is create a crust in essence to crush the shrimp these small slices are going to blend with our spice mix and really adhere to the shrimp really well and on the other side of things for the fried rice i could get a little larger so we're going to do an angled bias slice and make them a little larger because we want them to stand up in the fried rice all right done deal and again before you start to deal with like raw protein it's just so much easier to get all your knife work out in one jalapeno pepper we're gonna do the stem if these are really fat i might cut them in half but they're not so i'm just gonna cut nice thin rings knowing they're gonna adhere to that spice mix you never seed an asian chili ever you know unless you're in a foufy fancy french restaurant that's making asian food you know what my grandmas and the chefs i've worked would never seed a chili okay garlic i'm gonna need garlic for both dishes so what i'll do since i need a lot is i'm going to cut off the root side so these garlic cloves can pop out with the roots off let's give them a nice flat smash and the cloves will pop right out i'm totally okay with peeled garlic but you know i wanted to show you the technique on top of that i think my culinary producers just want to torture me thanks guys loving you fun i'll be smelling like garlic for days okay um rough chop don't overthink this especially using a wok because the wok gets to 400 degrees and you don't want to over process your garlic okay uh a wee bit for fried rice and the other part is going to be for salt and pepper shrimp bell pepper so uh see the stem and you see the back i'm gonna make my tiles that first tile with the top and if i've done my job right check that out stem pops right out okay i'll do a tile off the bottom and now find the tile sides stay inside make a quarter turn and i want to try to cut that seed pot out all in one just like so yellow same thing boom boom and then i'm gonna make a giant tile with the body and then cut it into smaller tiles vegetable fried rice i mean let's think about this right i'm getting a variation of knife cuts here and i want the rice to kind of be prominent so i'm gonna leave these cuts on the smaller side so again guys tile slice dice and we are in a good spot there some reds some yellows and we are in business okay me zone plus done i mean that's how fast your knife can be knocking it out all in one piles of beautiful cut vegetables and herbs and this basically just saved us uh ten little bowls and those little bowls is what makes my wife really mad at me in the kitchen when she has to kind of clean up if i'm cooking all right so let's get started with the vegetable fried rice veggies rice oil i got my tools it's all about mizon plus fancy french word but it's so critical it just means everything must be in its place because fried rice like any stir-fry is a culinary equivalent to a rollercoaster ride once this thing is at 500 degrees and ripping you can't get off the ride and start crying and get freaked out we just got to get rolling okay pan is hot mesoplast eggs are the secret to very fluffy fried rice the egg will coat the rice and make it super light keeps you from using a lot of oil all right first thing is gonna be a little oil next aromatics and in this case it's gonna be the garlic and i'm gonna do the onion as well let's get those kind of translucent get those fragrant this next part is a dance we gotta go egg and rice right afterwards because you want the egg to be still wet and the whole idea is to smash the rice into the egg you want full coating here it's really magic because the egg covers the rice it protects it from sticking to the pan it gives it this almost like lightness and body to it and once i season it the egg is protein and the little bit of fat in the eggs is really gonna pick up more kind of savory flavor all right vegetables got my carrots got my bell peppers and i'm gonna save my scallions for the end i don't want to overcook those i just want you to use this recipe as a base for your favorite vegetables and proteins as long as you get the order right it's always going to work out deliciously very bad juju to break rice in the asian culture so whenever i see these rice balls or these little pieces of rice that don't want to play ball use the back of the spatula and work them apart don't break rice all right i'm in the seasoning portion of this so firstly salt i like to use soy but just a little bit and oyster sauce really kind of is the quintessential chinese seasoning because it's got the savory the sweet it's got everything in it again don't weigh down your fried rice with too much a tiny bit of sugar and for me fried rice takes white pepper red pepper to me has almost like a floral quality to it and i'm seasoned that's really it for me and again if you look at my fried rice it doesn't look like i spilled a gallon of soy sauce in there i still can recognize every other ingredient and i'm just looking for a balance in colors putting all those flavors together and because i still need to make my salt and pepper shrimp i'm going to kill the heat here garnish with half my scallions and i'll save the other half for later and yo i'm in business i mean this is perfect for me all right fried rice done friends let's keep it nice and warm so salt and pepper shrimp mizon place as you can see here i've got my shrimp got my veggies big old bowl of corn starch and can't fire this without a wok so let's get that hot this is kind of another dance act where we're going to coordinate a lot of things happening at the same time these shrimp have been rinsed and cleaned i've left a lot of the moisture on them because i'm going to be dredging them really quickly and frying them first thing i need to do is make the magic spice mix so in a bowl first thing we'll do is salt and of course our chicken powder and then i've got a little bit of white pepper and then a wee bit of sugar if you find yourself falling in love with salt and pepper anything because you can salt pepper pork chops chicken whatever make this spice mix times 10 put it in an airtight container and just always have it handy so that is ready to go so next step is going to be frying up the shrimp and again tail on shell on head on so i've got frying oil at about 350 365 and this is going to happen quickly so as you can see the shrimp because they're wet there's picking up all that cornstarch i'm not gonna knock that much off because i want that to create a crispy crust now i'm not trying to cook these shrimp too far i just want the exteriors very crispy but the inside's so moist so this depending on the size of the shrimp could take just um i don't know 30 seconds to one minute don't overcook these shrimp and do them in batches because you're cooling down the oil as you throw them in there with my cooling rack ready i'm waiting for the cornstarch to just brown up a little bit so i can check them with a spider and let them roll just a little while longer while i start my second batch every sunday as a kid my family would gather at the chinese cantonese restaurant and do what we call turntable chinese come on you've had to have grown up at a turntable chinese restaurant and there were always staples on the table salt and pepper shrimp was an absolute staple and it was almost like a rite of passage because the young kids were always like ew i can't eat the shrimp with the peel and the head-on so the parents would peel them off for you and as you grow up and as you graduate you start to figure out yo this isn't so bad your grandparents and your parents or uncles be like oh look at you jet you're growing up you've learned how to eat the skin and the head and the whole deal if you're totally freaked out by this head-on business just get peeled and deveined shrimp do exactly the same thing and you will be good to go so i'm about three quarters done with frying shrimp i'm gonna land them on my rack as i turn on this wok and get it really hot my scrimps are cooked they're ready for their next cooking if you happen to have any delay between the first cook and the second cook just pop these in a warm oven like a 200 degree oven while you're setting up your wok station and that'll keep them nice and crispy the wok is hot i'm just gonna pull some oil from the frying side it's got all that shrimpy flavor in it and we're gonna start our aromatics in here and what i mean by that is the garlic the ginger and some of the chilies i want to get that on the crispy side slightly brown then we're going to marry our shrimp in there it's a common technique to do this double fry situation so check it out i've got all that deliciousness crusted on there the garlic the ginger the chilies and it's absorbed it all so i'm gonna take a little more oil now because i need this shrimp to have some oil on it for the magic dust and i'm gonna toss to get the dust on there so i'm using white pepper for a few reasons it's lighter it's more floral and i think it just has a better flavor profile and lastly i'm going to crust yo if you can't do this kind of like pat your tummy and rub your head at the same time don't worry but just throw your scallions in but that's it man that is salt and pepper shrimp i can't tell you how happy i am right now making this for you knowing i'm gonna be able to eat this soon okay so i'm gonna turn off the heat let this stay warm and i'm gonna show you how to plate up both dishes in a beautiful tableau of cantonese food i mean with such beautiful food you don't really need to do much i've got some pretty plates i think i'm going to do the platter oh shrimp and i'm going to try to pile up at the top and you always want those crunchy fancy bits at the top there all the garlic and ginger and then finally with the rice vegetable fried rice this is one of those meals where you become the kitchen hero if you go in and all of a sudden you walk out with these two awesome dishes i mean dude a little bit of garnish for the rice same for the shrimp i think it would be fun to kind of teach you how to eat the head-on shrimp what a pro would do is take the head first and actually eat the all that delicious stuff out of it and i have a very specific way of doing it i like eating the tail piece first because i think it becomes nice and crispy and then i just follow it up with the body if you fried correctly all of the shell has basically become the texture of potato chips right that spice mix that you made gives you that savory pop the salt pop the ginger the garlic it really is a perfect cantonese bite and there it is folks salt and pepper shrimp vegetable fried rice i hope i have inspired you to create your own cantonese feast at home and we'll see you guys next time on ready jet cook [Music] you

Channel: Food Network

Views: 473,447

Keywords: food network, fn, food, cooking, recipe, how-to, how to make, tutorial, cooking show, food show, ready jet cook, jet tila, chef, chinese, american, china, asian, cuisine, international, asian cuisine, asian dishes, chinese food, fried rice, stir fry, how to make orange chicken, fried rice recipe, how to make fried rice, takeout, at home, cook, directions, ingredients, eat, recipes, easy recipes, salt and pepper shrimp, shrimp, seafood, jet, cantonese, cantonese dish, salt and pepper shrimp recipe

Id: eCA10Dwf48s

Length: 16min 0sec (960 seconds)

Published: Mon Jan 03 2022