Salt & Pepper Recipe

In a small bowl combine kosher salt, coarsely ground black pepper, white pepper, crushed red pepper flakes, garlic powder, onion powder, and dried parsley (if using). Stir thoroughly to blend. Taste a small pinch and adjust balance — more black pepper for heat, more salt if needed.

Transfer the seasoning to a jar or small airtight container if not using immediately. This mix keeps well for weeks.

Prep protein

If using shrimp: pat dry with paper towels and set in a bowl. If using tofu: press to remove excess moisture, cut into 1-inch cubes and pat dry.

In a shallow bowl whisk the egg with the milk (or water). In a second shallow bowl combine cornstarch and all-purpose flour and a generous 1/2 teaspoon of the prepared salt & pepper seasoning — mix to distribute.

Working in batches, dredge each shrimp or tofu piece first in the egg wash, letting excess drip off, then toss in the cornstarch-flour mix to coat evenly. Shake off excess and place on a wire rack while heating oil.

Heat neutral frying oil in a heavy skillet or deep pot to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of coating in; it should sizzle and rise to the surface immediately but not brown instantly.

Fry the coated shrimp or tofu in batches, taking care not to overcrowd the pan. Fry shrimp about 1.5–2 minutes per side until golden and just cooked through; tofu may take 3–4 minutes per batch until crisp and golden. Remove with a slotted spoon to a paper-towel-lined tray or wire rack.

When all batches are cooked, discard most of the oil leaving about 1–2 tablespoons in the skillet. Return the skillet to medium heat, add the minced garlic, minced ginger (if using), and the white parts of the scallions. Sauté briefly (15–20 seconds) until fragrant — do not burn.

Add the fried shrimp or tofu back to the skillet and toss to combine. Immediately sprinkle 1 to 1 1/2 tablespoons of the salt & pepper seasoning over everything and toss vigorously so the seasoning adheres and toasting briefly with the residual heat. Finish with a drizzle (about 1/2 tsp) of sesame oil if using, and add the green parts of the sliced scallions.

Taste and add an extra pinch of salt & pepper seasoning if needed. Serve immediately with lime or lemon wedges for squeezing over.