Shrimp with Garlic and Jalapeño Butter
Fresh, fast “California cooking” with a tether to the Teochew diaspora.
Keywords
- Main Courses
- Fish & Seafood
- Vegetables
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Ingredients
- ¼ cup kosher salt for brining
- 1 tablespoon baking soda for brining
- 2 pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1½ teaspoons pepper
- ⅔ cup potato starch, divided
- 1 quart peanut or vegetable oil for frying
- 3 tablespoons unsalted butter
- 4 scallions, white parts sliced thin, green parts cut into ¾-inch pieces
- 3 tablespoons minced garlic
- 2 jalapeños, stemmed, seeded, and cut into ¼-inch pieces
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