Salt and Pepper Shrimp Rolls

This was surprisingly good. Don't skip the milk! I used milk on about half (and forgot on the others). The cornstarch sticks either way, but without the milk the shrimp never brown very well. The crust is better — and looks much better with the milk. Also, I added some lime and a bit more garlic to the mayonnaise. I didn't have the Fresnos, so I thinly sliced some red pepper and added that for the crunch. Also had a handful of chopped green onions to add with the cilantro. Delicious.

No-one has ever satisfactorily explained what to do with the oil after frying food in it. I've heard all the old saws about straining it and using it again, but once the oil is heated to 350 degrees F and used for frying it's molecular structure has changed, it is more viscous, and it is no longer good for frying. Any suggestions?

I left out the peppers when I made this for my dad. He said it’s the best thing I’ve ever made. Then I bit into this sandwich and holy expletive, Batman. This is the best thing I’ve made him.

I took one for the team trying the air fryer. Two suggestions: don’t do that, and/or listen to the voice in your head saying don’t dredge food in starch that will fall through the air fryer rack, make an ungodly mess, and remain intact on the food once it’s cooked. Maybe try without the starch? Fried the rest in a small saucepan: smaller shrimp that cooked faster, making 4-5 batches in no time — and little enough oil left over to mop up with paper towels. Yum!

Sichuan "pepper salt" seasoning isn't just pepper and salt. Everyone has a different recipe, but the most basic version is Sichuan & white peppercorns and cumin seeds cooked in salt, over medium-high heat, then grind it down(add a dash or 2 of 5 spice powder will do wonders). Or you can pick up some at your local asian supermarket, or Amazon

Regular flour won’t be nearly as crispy but a flour like Wondra, which has less protein, might. I find that rice flour gives the best crispness.

Extremely delicious and easy to halve for two. Didn't skip the milk in the batter, but pan fried the shrimp to use less oil, added lime juice and more garlic to the mayo like another commenter, and added thinly sliced red onion to the sandwich. Also subbed jalapeno, can't get much else in my area. However, still worth it, easy 8/10. Next time we'll make a slaw with the red onion, some of the mayo, some cabbage and some rice wine vinegar.

This is rather like poboys from early 1968 New Orleans. Moon Landrieu gave the welcome speech at the introductory banquet of the Louisiana Junior Classical League, in fluent Latin. Rubber chicken was served. A door from the banquet room opened into a back alley across from an add-on shack selling poboys, stuffed well with your choice of oysters or shrimp or oysters and shrimp, 50 cents each. The buns were bigger and better. The veggies were mainly dressed cabbage, because that was cheap.

Hey, you can do exactly the same recipe for your veggie/vegan friends (minus milk, which isn't necessary anyway) with cubed firm tofu that's been wrapped in a cotton towel & pressed for about 30 mins to release moisture. Hella yummy!

You can leave out the milk - the moisture in the shrimp will adhere the cornflour.

Delightful recipe but I spent a lot more time frying than the 15 minutes claimed in the recipe. I wonder if air frying the shrimp would have had a similar outcome and require less active time. I can see a lot of easy ways to spin off this recipe by adding more vegetables or using tofu in place of shrimp.

Bursting with flavor. I made a few simple changes. First I dried the shrimp and put them in a bowl. I sprinkled with salt and pepper then added a splash of milk to the bowl. I added the salt and pepper directly to the corn starch and tossed all the shrimp in the mixture. I used a jalapeño but since it was very hot, I chopped it finely and mixed it into the garlic Mayo along with a squirt of lime juice. I would definitely make this again.

If you're confused about how to buy shrimp, this article should help: https://www.nytimes.com/2019/10/15/dining/shrimp-sourcing-united-states.html

Sort of an Asian Po'Boy. I love the treatment of the buns with the mayo. Gives new life to an ordinary bun. I cheated and used frozen battered shrimp. Probably a little less tasty but very quick to make. I added a bit of sriracha to the mayo on the bun. Quick, impressive sammie.

The browning is probably the Maillard reaction between the sugar and proteins. Reduced fat would still have those. Oat milk has them too, although different, but it's probably fine. Wheat flour is part starch and part protein. Corn starch is only starch. Using wheat flour will probably make it less crispy.