There is probably no recipe that better showcases salt and pepper working in multiple ways and together than Chinese salt and pepper shrimp, an enticing dish of plump, moist fried shrimp with shells ...

Cooking with wet shrimp will turn your stir-fry into a salty, wet braise. Lastly, shrimp will turn from tender and toothsome to overcooked rubbery balls in mere seconds. As soon as they begin to turn ...

1 1/2 pounds shell-on medium-large shrimp (31 to 40 per pound) 2 tablespoons Chinese rice wine or dry sherry Kosher salt 2 1/2 teaspoons black peppercorns, coarsely ground 2 teaspoons Sichuan ...

Deep-fried and generously seasoned, salt and pepper shrimp is Chinese comfort food at its best. Hong Kong Street Cart chef and owner Stephen Li shared with us his recipe for this popular Chinese ...

Make the brine by combining the water, salt, and baking soda in a bowl. Stir the mixture until the salt and baking soda have completely dissolved. Add the shrimp, stir the mixture and place in the ...

Funny thing about the way this job goes sometimes: I often don’t know exactly what I’m going to be writing about a restaurant until the minute I sit down and actually start writing about the ...