UNICORN SALT AND PEPPER RECIPES

Steps:

• Combine the marinade ingredients in a bowl, add pork or chicken, coat and let stand 15 minutes
• Place oil in large skillet and have paper towel-lined plates on hand or a wire rack over foil-lined pan to drain pork or chicken
• Heat oil over medium heat until hot and fry the garlic and chili peppers 1 to 2 minutes, then remove to towel to drain
• Add cornstarch to the pork or chicken and the fine sea salt and white pepper
• Fry in 2 batches to prevent crowding and until golden and crisp
• Transfer to drain and repeat
• Toss with chilies and garlic to serve and top with scallions and cilantro and douse with vinegar or lime juice
• Serve with rice and Roasted Honey-Soy Green Beans
• Listicle: Rachael Ray Cucina Dinnerware 14-Inch Round Serving Bowl

Steps:

• Set a wire rack over a baking sheet.
• Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes.
• Drain the thawed shrimp on paper towels and pat dry.
• Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.
• Heat the oil in a wok or large pan until it reaches 400°F (200°C).
• Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.
• Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.
• In a clean wok or large pan, add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown.
• Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.
• Transfer the shrimp to a plate and garnish with the scallions and fried garlic.
• Serve with rice.
• Enjoy!